Couscous with Lamb and Vegetable Ragout; Crema Catalana

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