Lamb stew

Name: Lamb stew
Cook time: 25 min
Total time: 115 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 8 tablespoons olive oil; 2 shallots finely chopped; 2 dishes lamb stew (a 300 g), in coarse dice; 1 teaspoon ground cumin; tablespoon liquid honey; 250 ml chicken bouillon; 1 bag garden peas fresh (200 g); 200 g haricots verts; 200 g snow peas; 300 g couscous

A nice Mediterranean recipe. The main course contains the following ingredients: meat, olive oil, shallots (finely chopped), lamb stew ((a 300 g), in coarse dice), ground cumin, liquid honey, chicken broth, garden peas (fresh (200 g)), haricots verts, snow peas and couscous.

Ingredients

Directions

Heat 4 tablespoons of olive oil in a frying pan and fry the shallots until they turn brown.
Add the lamb, brown it all around.
Spoon the cumin, lemon and honey through the meat.
Season with salt and pepper.
Pour in the stock, bring the stew to the boil.
Cook over low heat in 1 hour.
Bring a pan with plenty of water to the boil and cook the garden peas, the haricots verts and the snow peas for 3-5 minutes.
Rinse them under cold running water.
This stops the cooking process and keeps the vegetables fresh and crunchy.
Prepare the couscous according to the instructions on the package.
Scoop the vegetables and the rest of the olive oil through.
Season the couscous with salt and (freshly ground) pepper.
Serve the lamb stew with the couscous..