Rezepte » Patricias Lamm mit Gemüse und Couscous

Dieses Rezept stammt von Patricia Roberts


For the veggies: two red onions cut à la julienne, some carrots in rather big parts, a green and a yellow zucchini in big parts, an eggplant also cut in big parts, fresh tomatoes (idem ditto). Take a cast iron casserole, add some olive oil and then let all these veggies stews with some pepper, salt and Italian herbs on a low fire so that all veggies can give their aroma. But according to me, the secret of these veggies is the fresh-cut coriander. I know that some people do not love it, but I adore it. When these veggies are al dente, you add dried apricots (cut in fine slices) and canned chickpeas (but make sure that you rinse them well) and mingle everything. By the way, little tip for a BBQ: when these veggies are cold again, if you add fresh cut mint and thiny-cut cubes of cucumber, success is guaranteed.
And in another cast iron casserole, you bake the lamb (shank).
And of course, making the couscous is no rocket science. But very important detail is that you have to make sure that the couscous is made loose (because nobody is waiting for a kind of “dikke brabbe”). And a Moroccan man once told me the secret is that you have to do this by working the couscous loose between your hands. And that of course, is taking quite some time.