DOCUMENT

94 Braised lamb with prunes Serves 4 | Preparation time: 100 (70) minutes Ingredients For the lamb: 800 g lamb (leg), ready to cook | diced For frying: 4 tbsp. clarified butter For the lamb stock: 3 onions, red | sliced Salt ½ tsp. cinnamon, ground ½ tsp. cumin, ground ½ tsp. coriander, ground ½ tsp. cayenne pepper, ground 150 ml lamb stock 3 bay leaves For the prunes: 600 g carrots | sliced 1 lemon, unwaxed | in eighths 250 g prunes For the couscous: 200 g couscous For the sesame yoghurt: 30 g sesame seeds 2 cloves of garlic | crushed 300 g natural yoghurt, 3.5% fat For the garnish: 2 sprigs of coriander, fresh Accessories: Solid cooking container Preparation Heat the clarified butter in a pan and sear the lamb on all sides in batches. Place the lamb in a solid cooking container with the onions and season with the salt, cinnamon, cumin, coriander and cayenne pepper. Add the lamb stock and bay leaves and cook the lamb using the settings indicated for cooking stage 1. Set a bit of the lemon juice aside for the sesame yoghurt. After cooking, add the carrots, lemon and prunes to the lamb and cook as indicated for cooking stage 2. After cooking, add the couscous and cook using the settings indicated for cooking stage 3. Meanwhile, lightly toast the sesame seeds in a pan without any fat. Mix the garlic with the natural yoghurt and sesame and season with salt and lemon juice to taste. After cooking, remove the bay leaves, season with salt and spices to taste, garnish with the coriander sprigs and serve with the sesame yoghurt. Settings Cooking stage 1 Temperature: 100 (120) °C Duration: 35 (17) minutes Cooking stage 2 Temperature: 100 (120) °C Duration: 20 (8) minutes Cooking stage 3 Temperature: 100 (120) °C Duration: 5 (2) minutes