Lamb Tagine with Couscous

Peel the onions and cut into cubes. Wash the meat, pat dry and cut into cubes. Heat the oil in a tagine or stew pot. Sear the meat vigorously for approx. 4 minutes, turning once between meals. Add onions after 2 minutes. Peel the garlic and press it through a garlic press into the pot. Season with salt, pepper, saffron, cumin and paprika. Pour 300 ml of water and simmer in a closed pot for about 60 minutes.

Vegetables, clean and, depending on the length, cut in half. Peel, wash and cut the carrots into strips. Cut the potatoes into slices. After 20 minutes, layer vegetables over the meat, seasoning with salt and pepper.

In the meantime, wash the mint, shake dry, pluck the leaves from the stems and chop, except for something to garnish. Mix the yogurt and mint, season with salt and pepper. Prepare the couscous in boiling salted water according to the instructions on the packet. Season with turmeric. Serve the couscous and tagine. Serve with the mint dip.