Moroccan Ragout with Sausages

Состав / Ингредиенты:

• Carrot 2 Pieces
• Garlic 2 Cloves
• Salt (to taste) 1 Piece
• Vegetable oil 1 Tablespoon
• Onion 1 Piece
• Meat broth 400 Milliliters
• Coriander seeds 0.5 Teaspoons
• Canned white beans 400 Grams
• Lamb sausages 400 Grams
• Black and fragrant peppercorns (5 each per serving) 1 Piece
• Celery (stalks) 2 Pieces
• Canned tomatoes in their own juice 400 Grams
• Mint leaves 4 Pieces
• Mustard seeds 1 Pinch

	Peel the onion and slice it into thin half-rings. Peel and crush the garlic. Peel the carrot and parsnip, and cut them lengthwise into four pieces. Cut the sausages into 4 cm pieces.
	Pour vegetable oil into a preheated skillet and fry the sausages until golden brown for 8 minutes. Then, using a slotted spoon, transfer the sausages to a dish and set aside, leaving the skillet on low heat with the fat rendered from the sausages.
	In a mortar, thoroughly crush the coriander, peppercorns, and mustard seeds.
	Add the onion to the skillet and sauté over medium heat for 4 minutes. After that, add the garlic and crushed spices, and cook for another minute. Then add the carrot, parsnip, and tomatoes.
	Pour in the broth, bring to a boil, then reduce the heat, cover, and simmer for 20 minutes.
	Drain the beans and rinse them, then add to the ragout along with the sausages. Cook uncovered for 5 minutes. Season with salt, add mint leaves, stir, and remove from heat after a minute.