John Myers
Lamb Goulash with Carrots and Apricots
The perfect lamb goulash with carrots and apricots recipe with a picture and simple step-by-step instructions.
- 600 g Lamb
- 4 Pc. Carrots
- 2 Pc. Onions
- 1 Pc. Clove of garlic
- 3 tbsp Olive oil
- Salt pepper
- Cinnamon, paprika powder noble sweet
- 250 ml Red wine, dry
- 150 g Soft apricots
- 250 g Couscous
- 1 bunch Parsely
- 1 tsp Ras el Hanout
- 1 bunch Spring onions
- Peel and finely chop the garlic and onions. Cut the carrots into small slices. Cut the meat into bite-sized cubes.
- Heat 2 tablespoons of olive oil in a saucepan and fry the meat in portions. Then take it out and set it aside. Sauté the carrots, onions and garlic in the frying fat, then add the meat again. Season with salt and pepper, then deglaze with the red wine.
- Approx. Add 700 ml of water, bring to the boil and then cover and simmer over medium heat for about 1.5 hours. Stir occasionally. Dice the apricots and add about 30 minutes before the end of the cooking time.
- For the couscous, bring 260 ml of salted water to the boil (you can also use broth). Add the couscous, ras el hanout and 1 tablespoon of olive oil, remove from the heat and cover and leave to soak for a few minutes. Chop the parsley and fold into the couscous. Fluff the couscous with a fork.
- Cut the spring onions into rings and fold into the goulash. Season the goulash with cinnamon and paprika powder and serve with the couscous.
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