Many cooks prefer to stew rather than fry or bake meat, since stewing keeps it juicy and at the same time heats it evenly.
The meat is stewed in various sauces, which give it their aroma and make it even tastier. In addition, stewed meat is much easier to digest than fried meat and contains fewer calories, so nutritionists recommend cooking it this way.
You can stew absolutely any meat: beef, pork, chicken, rabbit, turkey or lamb, says Yulia Arkhipova .
The last type of meat is almost always stewed, since after frying, lamb remains very tough.
We suggest you prepare stewed lamb according to a traditional Eastern recipe, adding dried apricots, pumpkin and various spices.
To prepare stewed lamb with dried apricots and vegetables, as well as couscous for garnish, you will need the following ingredients:
- Boneless lamb – 400 g;
- Couscous – 180 gr;
- Pumpkin – 200 g;
- Meat broth – 400 ml;
- Dried apricots – 30 g;
- Lemon – pcs.;
- Honey – 20 g;
- Onion – 1 pc.;
- Ginger root – 20 g;
- Ground coriander – 1 g;
- Cumin – 1 g;
- Mint – 1 sprig;
- Vegetable oil.
Preparation
Rinse the lamb and pat dry with a paper towel.
Cut the lamb into large pieces and place in a bowl.
Add cumin, ground black pepper, coriander and a little salt to the lamb. Add a few drops of oil and mix everything thoroughly.
Place the meat in the refrigerator for 30 minutes to marinate.
Pour the meat broth into a saucepan and bring to a boil.
Wash the lemon and remove some zest. Chop the lemon zest very finely and place it in the container with the couscous.
Add salt to the couscous, pour in half of the meat broth, cover and leave for 15 minutes - it should infuse.
Squeeze the juice from half a lemon.
Cut the dried apricots into small pieces.
Peel the onion and cut into small cubes.
Wash the pumpkin, remove the seeds and peel, and cut into large pieces.
Peel the ginger and grate it on a fine grater.
Pour a little vegetable oil into a frying pan and heat it well over high heat.
Place the lamb in a hot frying pan and fry until golden brown on all sides.
Add onion and ginger to the meat and fry for a couple of minutes.
Add pumpkin and dried apricot pieces to the pan, stir. Fry everything for 2 minutes.
Pour the remaining meat broth into the pan, add honey and lemon juice.
Simmer the lamb with dried apricots and vegetables over low heat for approximately 40 minutes.
At this time, wash and dry the mint sprig, separate the leaves.
Mix the finished couscous and place it in a deep plate.
Place the stewed lamb in another deep plate along with the pumpkin, dried apricots and sauce, garnish and serve with couscous.
Previously reported on a breakfast recipe made from simple ingredients .
Expert: Arkhipova Julia
