LAMB SHOULDER WITH DAGHMIRA SAUCE AND SEFFA DE VERMICELLE

PREPARATION :

1- Mix the spices with the rancid butter or butter, make a slit in the lamb shoulder and coat it from the inside with the preparation.
2- In a pot over low heat, place the chopped onion with the spices, oil, half of the parsley, rancid butter or butter, lamb shoulder and water.
3- Cook the shoulder of lamb in the stew until it becomes melting.
4- Carefully remove the shoulder from the sauce and brown it in the oven.
5- Add the remaining minced parsley and honey to the onion sauce and stew it over low heat and stirring until you have a jam consistency.
6- Cook the thin vermicelli with steam following the steps.
7- Add the raisins to the vermicelli during the last steaming.
8- To work the vermicelli still hot with the sauce of onion and to train it in a dish, to place on the shoulder of golden lamb in the oven.
9- Decorate the dish with the almonds before serving.

INGREDIENTS :

1 shoulder of lamb of 2.5 kg
1 C. turmeric
1 C. ginger
6 saffron pistils
1/2 c. pepper
1 C. rancid butter (Smen) or butter
Salt
For the sauce:
1 kg sliced onion
1 bunch of minced parsley
6 c. oil soup
1 C. rancid butter (Smen) or butter
Salt
1 C. pepper
10 saffron pistils
1 C. sautéed ginger tea
1 C. curcuma teacup
3 cinnamon sticks
2 tbsp. honey
75 cl of water
For the vermicelli:
1 kg fine vermicelli
4 c. oil soup
1 C. salt
100 g raisins
To serve :
250 g blanched and baked almonds
Icing sugar
Cinnamon powder

Comments

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