Lamb with Fig Couscous
Main course
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Cook Time
30 min
Servings
4
Difficulty
Medium
Prep Time
20 Min
Description
This dish is a wonderful combination of savory lamb and sweet couscous with figs. I love how the flavors of cinnamon and cardamom refine the couscous and give it an oriental touch. The preparation is straightforward and succeeds with the Thermomix® in no time. Perfect for a festive dinner or a special occasion. The lamb is fried in a pan to get a nice crust while the couscous simmers in the Thermomix®. A treat for anyone who likes to try new flavor combinations!
Ingredients (13 ingredients)
-
50 g dried Figs
-
3 tbsp Olive oil
-
1 piece Cinnamon stick
-
2 piece Cardamom pods
-
0.5 tsp Turmeric
-
250 ml Vegetable broth
-
160 g Couscous
-
4 piece Lamb loins (à ca. 150 g)
-
1 tsp Butter
-
1 tsp dried Thyme
-
to taste Salt
-
to taste Pepper
-
2 tbsp Almonds (with skin)
Preparation (6 steps)
Chop figs
Put 50 g dried Figs into the mixing bowl and chop for 5 sec./speed 5. Then transfer.
Sauté spices
Put 1 tbsp Olive oil, 1 piece Cinnamon stick and 2 Cardamom pods into the mixing bowl and sauté for 3 min./120°C/speed 1 without measuring cup.
Prepare couscous
Add ½ tsp Turmeric, 250 ml Vegetable broth and the chopped Figs and bring to a boil for 5 min./100°C/speed 1.
Let couscous swell
Add 160 g Couscous and stir in for 1 min./100°C/Reverse speed 1. Then transfer to a bowl and let it swell, covered, for about 10 minutes.
Chop almonds
Put 2 tbsp Almonds (with skin) into the mixing bowl and chop for 3 sec./speed 5. Then transfer.
Refine couscous
Loosen the swollen couscous with a fork, stir in 1 tbsp Olive oil and the chopped almonds. Season with Salt and Pepper.
Finished cooking? Great! 🎉
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Created by
Marie Hartmann
3
Rezepte
0
Kochbücher
Allergens
- Nuts
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