Stewed lamb with dried apricots, pumpkin and couscous

2 servings

60 minutes

Braised lamb with dried apricots, pumpkin, and couscous is a dish that embodies the harmony of flavors and aromas. Tender meat infused with spices gains a rich taste, while pumpkin and apricots add a subtle sweetness. The origins of the dish trace back to Russian culinary traditions that value hearty and aromatic meals capable of warming during cold seasons. Honey and lemon juice add freshness and balance the flavor palette. Couscous soaked in fragrant broth perfectly complements the juicy lamb, making the dish wholesome and nutritious. Garnished with mint, it acquires lightness and freshness, creating a unique gastronomic experience. It is perfect for a cozy family dinner or a festive feast, winning the hearts of gourmets with its rich flavor.

Energy value per serving

• Calories: 855.8
• Proteins: 39g
• Fats: 56g
• Carbohydrates: 51.1g

Ingredients

• Mutton: 360 g
• Couscous: 175 g
• Mint: 5 g
• Dried apricots: 30 g
• Chicken broth: 400 ml
• Ginger root: 20 g
• Lemon: 1 pc
• Pumpkin: 200 g
• Honey: 20 g
• Onion: 80 g
• Black cumin (zira): 1 g
• Coriander: 1 g
• Olive oil: 50 ml

Cooking steps

1. Mix cumin and coriander; cut the meat into large pieces, season with salt and pepper, drizzle with oil, sprinkle with spices, mix, and let marinate for 15 minutes.

   Required ingredients:

   • Mutton: 360 g
   • Black cumin (zira): 1 g
   • Coriander: 1 g
   • Olive oil: 50 ml

2. Grate the zest of half a lemon on a fine grater; bring the broth to a boil, pour the couscous with half of the boiling broth, add lemon zest, salt it, stir, cover tightly with a lid and let the couscous steep for 15 minutes.

   Required ingredients:

   • Couscous: 175 g
   • Chicken broth: 400 ml
   • Lemon: 1 piece

3. Cut the pumpkin into large cubes, peel it, chop the ginger and dried apricots finely, peel and chop the onion into medium cubes, and squeeze the lemon juice.

   Required ingredients:

   • Pumpkin: 200 g
   • Ginger root: 20 g
   • Dried apricots: 30 g
   • Onion: 80 g
   • Lemon: 1 piece

4. Sear the lamb in olive oil in a hot pan for 1.5 minutes on each side.

   Required ingredients:

   • Mutton: 360 g
   • Olive oil: 50 ml

5. Add onion, dried apricots, ginger to the fried lamb, season with salt and pepper, and fry for 1 minute.

   Required ingredients:

   • Mutton: 360 g
   • Onion: 80 g
   • Dried apricots: 30 g
   • Ginger root: 20 g

6. Add the remaining broth, honey, half of the lemon juice, and simmer for 10 minutes on low heat with the lid closed, then add the pumpkin and simmer together for another 25 minutes.

   Required ingredients:

   • Chicken broth: 400 ml
   • Honey: 20 g
   • Lemon: 1 piece
   • Pumpkin: 200 g

7. Place the meat on a plate, garnish with mint leaves, and serve with couscous (mix the lamb with couscous if desired).

   Required ingredients:

   • Mutton: 360 g
   • Mint: 5 g