Saturday, 23 November 2013

Lady in Red's oriental stew

How about some oriental tastes like the sweetness of apricots, combined with fiery chilly and fresh mint. This lamb couscous is one of my favorite dishes and I used to make is usually with chicken peas, but for a nice change I experimented a bit with sweet potatoes and found out, it works just as great!

150 g sweet potatoes
800 g lamb
400 g carrots
400g red onions
4 cloves of garlic
2 tomatoes
50 g dried apricots
4 tblsp olive oil
1 tsp fennel seeds
1 tsp coriander seeds
2-3 dried chillies
2 tsp cumin
2 tblsp tomatoe pulp
salt & pepper

300g couscous and a knob of butter

1. cut the meat in 2cm bits, then cut the vegetables except for the sweet potatoes (those will come later): carrots in approximately 1cm thick slices, apricots in two halves and everything else in 8 pieces. Easy!

2. fry the meat in a hot pan with the olive oil, so that it gets roasted from all sides. If your pan is too small then fry it in portions. Take it out and let it rest for a while.

3. Now fry the carrots, onions, garlic together with the crumbled chillies, cumin, fennel- and coriander seeds for a couple of minutes at a middle temperature. Stir well.

4. Add 1/4l of water and the tomatoe pulp. Season with salt and pepper and add the rest of the vegetables and the meat. Let it boil for 1 hour.

5. now cut the sweet potatoes in easy eatable pieces and let them boil with water until they are soft. I think 15 minutes should be fine. Then remove the water and mix them under the stew.

6. Prepare the couscous according to the instructions and add a knob of butter.

7. Serve the stew after 1,5 hour cooking time on top of the couscous and add sliced mint leaves as a garnish.


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