Couscous of summer vegetables and lamb

How to make

1. 1

   Zucchini and eggplant cut quarters into the length of 4 cm and sprinkle salt. Left for a while, wipe the moisture off.

2. 2

   Radish cut quarter round into thickness of 1 cm.

3. 3

   Tomatoes extracted seeds and peeled with hot water, and chopped.

4. 4

   Onion sliced into wedges, carrot and celery cut into round slices of 1 cm.

5. 5

   Place olive oil, cumin, caraway and mashed garlic into UNILLOY 22cm casserole, put red pepper and heat low.

6. 6

   Then good smell come out, place ①②③④ into pot, add salt and steam about 5 minutes with the lid.

7. 7

   lamb sprinkled salt well, and baked well from side of the fat on a frying pan.

8. 8

   Place ⑦ into the pot, add pepper and steam about 20 minutes.

9. 9

   Pumpkin cut into wedge of 1 cm thickness and place in pot.

10. 10

    Couscous placed on a bakeware, add butter and boiling water, mix well. And steam 10 minutes with wrap as it is. And heat for 3 minutes in a microwave oven.

11. 11

    By insert the knife in between the bones, cut each bone with meet. Serve on a vessel with soup, vegetables and lamb.