John Myers
Lamb Meets Beef Brochure with Couscous, Zucchini and Onions
The perfect lamb meets beef brochure with couscous, zucchini and onions recipe with a picture and simple step-by-step instructions.
- 5 Pc. Beef fillet (approx. 3 cm)
- 5 Pc. Lamb fillets
- 500 g Lamb bones
- 500 g Couscous
- 3 tbsp Orange blossom water
- 3 Pc. Zucchini
- 1 Pc. Radish
- 6 tbsp Chickpeas
- 2 Pc. Onions
- 4 Pc. Red onions
- 4 tbsp Raisins
- For the sauce, fry the onions, lamb bones, pepper, salt and cinnamon. Deglaze with 1 liter of water and simmer for about 5 hours. Add the chickpeas and half the radish and cook for another 30 minutes.
- Put the couscous in a large container and rub with the olive oil. Add some water and place in the steamer for about 10 minutes. Pour the couscous into a container, let it cool down a little, moisten it again with water and rub it in so that all the lumps disappear. Put in the steamer again for another 10 minutes.
- Put the couscous back into the container and this time moisten it with 1 cup of the lamb stock and the orange blossom water. Just before serving, the couscous is reheated in the steamer for about 10 minutes.
- Cut the zucchini into strips and heat briefly in the stock.
- Sear the beef fillets on both sides for about 2 minutes and let them continue to draw in aluminum foil. Fry the lamb fillets for about 1.5 minutes on each side and wrap in aluminum foil. Swirl the pans with butter and rosemary and pour over the meat.
- Halve the red onions and cut thin strips. Fry in oil, add sugar and raisins. Deglaze with a little water and add a little cinnamon.
- Put the couscous in a serving ring, drape the zucchini strips, add the onions and put both pieces of meat on the skewer.
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