Lamb and vegetable couscous
2 people
00h 40
Ingredients
- 100 g chopped boned lamb neck
- 25 g courgette
- ¼ onion
- 25 g approx aubergine
- 20 g approx. red pepper
- 20 g approx. green pepper
- 200 ml water
- 100 g couscous
- 20 g raisins
- 10 g butter
Method
- Wash the lamb with hot water and dry thoroughly. Put it in the Vapour Cook, close and roast at 200 ºC for 10 minutes. Julienne the vegetables and add them to the lamb.
- Cook for 5 more minutes at 200 ºC. Add 200 ml of water and cook for another 30 minutes at approx. 200 ºC or until water boils with the Cook open.
- Add the couscous and stir. Close the Cook and let it stand for 5 minutes out of the oven. Add the butter and the raisins.