LAMB SHOULDER FARCIE M'HAMMERA

PREPARATION :

1- Mix the spices for Chermoula with rancid butter and minced garlic cloves.
2- Make a pocket in the shoulder and coat it from the inside with the Chermoula.
3- Cut the kidneys into pieces and marinate in the vinegar for about 15 minutes.
4- Drain the kidneys and rinse them.
5- Place the kidneys and pieces of meat in a bowl, add the spices, parsley and minced garlic.
6- Stuff the shoulder with kidneys and pieces of meat (tie or close the bag with a sheet of parchment paper to prevent stuffing from going out during cooking).
7- To coat the shoulder from the outside, mix the spices with the water.
8- Brush the shoulder with half the mixture and reserve the rest.
9- In a pot over low heat, place the onion, garlic, herbs, saffron and rancid butter.
10- Wet with water and put the shoulder in the pot.
11- Cook the shoulder over low heat, basting occasionally with the sauce.
12- Once the shoulder has been cooked let it cool completely before removing it from the pot and place it on a baking sheet.
13- Coat the shoulder with butter and brown in the oven.
14- Sieve the sauce and place in a pot, add 1/4 chopped confit lemon and olives, cook over medium heat until thickened sauce.
15- Serve lamb shoulder garnished with olives, lemon confit and topped with sauce.
16- Good to know: if you still have stuffing, put the pieces of meat and kidneys on skewers and grill them on the barbecue, decorate the shoulder of lamb before serving.

INGREDIENTS :

For the lamb shoulder:
1 shoulder of lamb of 3 kg
To coat the shoulder from the inside:
1 C. salt
1 C. pepper
1 C. cumin
1 C. paprika
1 C. coffee turmeric
1 C. coffee ginger
1 C. rancid butter (Smen) or butter
2 cloves garlic minced
To coat the shoulder from the outside:
1 C. salt
1 C. pepper
1 C. cumin
1 C. paprika
1 C. turmeric
1 C. ginger
4 c. tablespoons water
For the stuffing:
300 g of veal kidneys
4 c. vinegar
250 g pieces of meat for kebabs
2 sprigs of thyme
1 C. salt
1 C. pepper
1 C. cumin
1 C. paprika
1 C. turmeric
1 clove garlic minced
2 tbsp. minced parsley
For the sauce:
2 tbsp. oil soup
1 minced onion
2 cloves garlic minced
1 small bunch of parsley and coriander
1 C. rancid butter (Smen) (optional)
8 saffron pistils
1.5 l of water
For the decor:
100 g of pitted green olives
1/4 lemon confit
To brown the shoulder of lamb:
2 tbsp. butter

Comments

Baghrir or pancakes with a thousand holes

Preparation 1- Blend all the ingredients in a blinder for 3 minutes, marking a pause of 10 seconds. 2- Pour the resulting paste into a bowl and let it stand for 15 minutes, small bubbles will form on its surface. 3- Heat a non-stick pan, add the equivalent of a small ladle of dough and cook the pancake over medium heat. 4- The pancake is cooked when the whole surface is covered with small regular holes. 5- Remove the pancake, wipe the pan and repeat the operation until all the ingredients are gone. 6- To serve: in a saucepan over low heat, melt 100g butter, 200g honey and 3 tablespoons fresh cream. Emulsify the mixture by whisking with a fork. Pour into a gravy boat and keep warm until serving. ingrédients : 375 g of fine durum semolina 50 cl of lukewarm water 1 C. salt 1 C. baking yeast 1 sachet of baking powder

LAMB TAHINE WITH GREEN BEANS

PREPARATION : 1- In a saucepan over low heat, sauté the meat, onion, garlic and grated tomato in the oil for 2 minutes. 2- Add spices, bunch of coriander and wet with water. 3- Bring to a boil, then lower the heat and cook under cover. 4- When the meat is cooked, take it out of the pot and keep it warm. Skip the Chinese sauce and put it back in the pot. 5- Place the beans in the sauce, add the cherry tomatoes, coriander and garlic. 6- Cover the pot and let simmer until cooking beans and reduction of the sauce. 7- Warm up the meat and dress it in a serving dish, garnish with vegetables and top with sauce. 8- Serve the hot dish. INGREDIENTS : 750 g lamb meat cut in the shoulder 1 seeded and grated tomato 1 medium onion, thinly sliced 1 clove garlic minced ½ c. pepper 1 C. turmeric 1 C. ginger 4 c. tablespoon of olive oil 1 small bunch of coriander 70 cl of water Salt For garnish : 600 g green beans 80 g of cherry tomatoes 1 clove garlic minced 1 C. minced ...

VEGETABLE COUSCOUS

PREPARATION : 1- Cut the meat into pieces and fry in a pot over low heat with oil, onion, 2 tomatoes and tomato paste. 2- Wet with water and add Dar Chichaich® spices for couscous, chickpeas and a bunch of cilantro. 3- When cooking the meat, add cabbage quarters, carrots and turnips. 4- When the meat is almost cooked, add the pumpkin, the remaining tomato and the pepper. When meat and vegetables are cooked, remove from heat. 5- Dress the smoking couscous on a serving dish, dig a well in the middle. Sprinkle with warm bouillon couscous before placing meat and vegetables in the center. 6- Serve the couscous very hot. 7- Preparation of couscous: Place the couscous in a large dish and drizzle with a large glass of water. 8- Work with your hands to moisten the couscous seeds and separate them. 9- Cover with a clean cloth and let rest for a few minutes while the couscous absorbs the water well. 10- Coat the inside of the top of the couscous with a little oil, arrange the ...

chhiouat

Search This Blog