Braised Lamb with Dried Apricots, Pumpkin, and Couscous
Main Dishes • Russian
Description
Braised lamb with dried apricots, pumpkin, and couscous
Ingredients
- Lamb 15 oz
- Couscous 5 oz
- Mint 0 oz
- Dried Apricots 0 oz
- Chicken Broth 15 fl oz
- Grated Ginger Root 0 oz
- Lemon 1 piece
- Pumpkin 5 oz
- Honey 0 oz
- Onion 5 oz
- Black Cumin (Cumin) 0 oz
- Cilantro 0 oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Mix cumin and coriander; cut the meat into large pieces, season with salt and pepper, drizzle with oil, sprinkle with spices, mix, and let marinate for 15 minutes.
Step 2
Grate the zest of half a lemon; bring the broth to a boil, pour half of the boiling broth over the couscous, add the lemon zest, season with salt, mix, cover tightly with a lid, and let the couscous steep for 15 minutes.
Step 3
Cut the pumpkin into large cubes, peel and finely chop the ginger and dried apricots, peel and chop the onion into medium cubes, and squeeze the lemon juice.
Step 4
Sauté the lamb in olive oil in a hot skillet for 1.5 minutes on each side.
Step 5
Add the onion, dried apricots, ginger to the sautéed lamb, season with salt and pepper, and sauté for 1 minute.
Step 6
Add the remaining broth, honey, half of the lemon juice, and simmer for 10 minutes on low heat with the lid on, then add the pumpkin and simmer together for another 25 minutes.
Step 7
Plate the meat, garnish with mint leaves, and serve with couscous (mix the lamb with the couscous if desired).
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