Lamb spicy to hot, braised, with couscous

Ingredients for 6 servings:

• 1 kg lamb, with bone (shoulder, leg or shank)
• 1 tbsp clarified butter
• 2 large onions, chopped
• 2 large garlic cloves, chopped
• 1 tsp, leveled salt
• 500 g couscous, instant
• 100 ml water, hot
• 4 tbsp tomato paste
• 1 tsp, leveled stock powder
• ½ tsp, leveled cumin powder
• 1 tsp, heaped harissa
• 1 small jar of hot Ajvar
• some pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

with Ajvar and Harissa as a stew in a pressure cooker

Remove the lamb from the bone with a sharp knife and cut into goulash-sized pieces. Any remaining bones will fall off during cooking. Do not chop the bones, otherwise you’ll end up with splinters in the food. Remove the rind and visible fat beforehand if you don’t like heavy, fatty dishes. Brown the pieces of meat in clarified butter in a pressure cooker until crispy, then add the bones, onions, and garlic, and fry everything. Pour over the entire spice mixture and stir thoroughly. Cook in the pressure cooker for 45 minutes. Then rinse well and season to taste. If desired, add a little more harissa for more spice and bring to a boil. With spicy ajvar (a mild version is also available) and 1 teaspoon of harissa, the heat is “light to medium” and suitable even for beginners. Serve with instant couscous (takes 5 minutes to prepare, according to the package instructions – 500g serves 5-6 people). Tip: Instead of the ajvar paste (everything else remains unchanged), you can use almost any other vegetable: eggplant, zucchini, bell peppers, etc. However, don’t cook them the entire time; add them for the last 10 minutes. The stew will taste completely different, so feel free to experiment.