Lamb honey ragout

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
4 1
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 4
  • 2 Onions
  • 750 g released shoulder of lamb
  • 2 TABLESPOONS Olive oil
  • 1 TEASPOON Flour
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1-2 TABLESPOONS Honey
  • 1/2-1 TEASPOON ground cinnamon
  • 1 little box Saffron threads
  • 100 g shelled almonds
  • 200 g Couscous
  • 1 Stalk parsley
  • 1 TABLESPOON Butter

Directions

  1. 1

    Peel onions and cut them into fine strips. Dab shoulder of lamb dry and cut into cubes. Heat the oil in portions in a frying pan. Fry the lamb pieces in it for 3-4 minutes, season with salt and pepper.

  2. 2

    Add the onion slices and flour and continue frying for 2-3 minutes.

  3. 3

    Add honey and 500 ml water. Add cinnamon and saffron and braise covered for about 1 1/2 hours. Roast almonds in a pan without fat. Take out and add to the meat.

  4. 4

    Bring 250 ml water and 1 teaspoon salt to the boil in a wide saucepan and remove from the heat. Add couscous, stir in and let it swell for about 2 minutes. Wash parsley, shake dry and chop finely.

  5. 5

    Mix in the butter and chopped parsley with a fork. Season the ragout with salt and pepper. Arrange ragout and couscous on plates.

Nutrition Facts

KCAL
670 kcal
CARBS
44 g
FATS
34 g
PROTEINS
46 g