Couscous with lamb and meatballs

Ingredients for 6 servings:

• 800 g lamb (neck)
• 400 g minced meat (beef or lamb)
• 6 carrots
• 2 kohlrabi
• 2 tomatoes
• 1 large onion(s)
• 3 zucchinis
• 1 small savoy cabbage
• 2 tbsp tomato paste
• 500 g couscous (instant)
• 3 tbsp butter, softened for the couscous
• 1 tbsp paprika powder, sweet
• 1 tsp spice mix, Ras el Hanout
• salt and pepper
• 2 cloves garlic
• 2 tbsp breadcrumbs
• ½ bunch parsley, chopped
• some saffron threads
• 1 egg(s)
• ¼ tsp ground cumin
• ½ tsp ground cinnamon
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Moroccan specialty

Cut the meat into large pieces. Clean the vegetables and also cut them into large pieces. Pour olive oil into a large, deep pot and sear the meat. Remove and set aside. Do the same with the roughly chopped vegetables (zucchini, carrots, kohlrabi). It is best to sear the zucchini first and then remove and set aside, as it takes less time to cook than the other vegetables and they will otherwise become too soft. Add the finely chopped onion and tomatoes to the sautéed vegetables. Add enough water to just cover the vegetables. Heat a little oil in a small pan, remove from the heat, and stir in the paprika. Add the tomato paste, ras el hanout, salt, and pepper to the pot. Add the seared meat and simmer gently over medium heat for about 1 hour. In the meantime, make small meatballs from the remaining ingredients. Season to taste. Halfway through the cooking time, add the fried zucchini pieces and place the meatballs on top of the vegetables so they steam rather than cook (otherwise, they’ll easily fall apart). Prepare the instant couscous according to the instructions and stir in the butter. Serve as follows: Place the couscous in the center of the plate, arrange the vegetables around it, add a few pieces of meat on top, and baste everything with a little broth.