Instructions

Chop lamb meat into more or less regular 2 x 2 cm dices. Make a stock with the bones and remains. Chop the onions, peppers, carrots and celery into fine brunoise. Brown the lamb meat that we have previously coated with flour, in a Magefesa Dutch Oven with some oil. When brown, remove and keep.
Poach the vegetables and garlic in the same oil where we have browned the meat, add more when necessary. Cook it low heat until soft. Add the meat, choricero pepper pulp, rosemary, salt and black pepper. Sauté for some minutes and moist with red wine. Cover the Dutch oven and let it cook low heat until the meat is done to perfection, add the broth when necessary. To make cous-cous we start by chopping green beans into fine julienne.
Melt the butter with a bit of olive oil in a Magefesa Rice Cooker; add the green beans and sauté for some minutes. Season with salt and Ras el Hanout. Moist with the vegetables stock and boil. Pour the cous-cous and remove from the stove. Let it rest with the rice maker covered for 5 or 6 minutes. Serve with the help of a ring mold, place a cous-cous base and the lamb stew on it. Decorate with some rosemary sprouts.

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