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Couscous with Lamb and Vegetable Ragout; Crema Catalana
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Couscous with Lamb and Vegetable Ragout; Crema Catalana

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Ingredients

Crema Catalana

  • 1000 g whole milk
  • 10 egg yolks (from medium eggs)
  • 200 g caster sugar
  • 40 g cornflour
  • 1 tsp vanilla sugar
  • 1 pinch fine sea salt
  • ½ - 1 tsp ground cinnamon, to taste
  • 1 lemon, zest only

Couscous with Lamb and Vegetable Ragout

  • 500 g plum tomatoes, halved
  • 100 g onions, quartered
  • 500 g lamb meat for stewing, boneless, cut into bite-size cubes
  • 5 g fresh parsley leaves
  • 5 g fresh coriander leaves
  • 2 - 3 Tbsp fine sea salt
  • 1 tsp ground black pepper
  • 2 tsp ground cumin
  • 1 g saffron threads
  • 70 g olive oil
  • 20 g unsalted butter
  • 450 g water
  • 100 g carrots, peeled, cut into bite-size pieces
  • 100 g courgettes, cut into bite-size pieces
  • 100 g turnips, peeled, cut into bite-size pieces
  • 150 g butternut squash, peeled, cut into bite-size pieces
  • 350 g couscous
  • 60 g caster sugar

Nutrition
per 1 portion
Calories
4182 kJ / 999 kcal
Protein
34 g
Carbohydrates
104 g
Fat
47 g
Saturated Fat
16 g
Fibre
7.3 g
Sodium
1863 mg

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