John Myers
Contents
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Ingredients
- 1,2 kilogram Lamb shoulder
- 100 g Whole peeled almonds
- 100 g Paprika
- 100 g Dates
- 1 bunch Mint
- 2 piece Eggplant
- 2 piece Zucchini
- 2 piece Onions
- 1 pinch Salt
- 1 pinch Pepper
- 500 g Couscous
- 500 Milliliters Water
- 100 g Raisins
- 5 g Ras El Hanout - Moroccan spice mix
Instructions
PREPARATION
- Wash the eggplant and zucchini and cut into 1 cm thick slices. Wash, quarter and core the peppers and cut into wide strips. Halve and core the dates. Peel and cut the onions into eighths.
- Put everything together with the almonds in a roasting pan. Salt and pepper the shoulder of lamb and place on top of the vegetables. Pluck mint and cut into strips, hold back 1 branch for garnish.
PREPARATION
- Cook the lamb with the vegetables on shelf level 3 in the "INTERVAL steam" program at 130 ° C for 120 minutes. Put the couscous together with the Ras el Hanout, a little salt, the raisins, the mint and the water on a deep baking tray and slide it over the shoulder of the lamb 20 minutes before the end of the cooking time.
DISPATCH
- Carve the lamb shoulder and place on preheated plates with the couscous and vegetables, garnish with the fresh mint.
Nutrition
Serving: 100gCalories: 229kcalCarbohydrates: 18.9gProtein: 11.1gFat: 12.1g
