Moroccan lamb ragout with savory couscous

1. Remove the saddle of lamb from the fridge approx. 30 minutes before preparation.

2. Peel and finely cut the onions, garlic and ginger. Cut the lamb into slices (approx. 1.5 cm).

3. Cut out a circle of baking paper with the help of the EasyQuick and place it in the sieve insert. Mix the savory couscous well and place on the baking paper.

4. Close pot with the EasyQuick with the 20 cm sealing ring, heat the pot on highest level up to the roasting window, switch to a low level and roast the lamb in batches. Roast the onion mixture and season with salt and pepper. Add the rest of the spices, cocoa powder, raisins, and water and stir.

5. Place the sieve insert on the pot and pour approx. 100 ml water over the couscous.

6. Close with the EasyQuick with the 24 cm sealing ring, heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 4 minutes in the steam area.

7. Fluff the couscous with a fork and pour approx. 100 ml water again on top. Heat the pot on highest level up to the steam window, switch to a low level and cook until done, for approx. 4 minutes in the steam area.

8. At the end of cooking time, season the lamb ragout to taste and plate with the couscous.