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Dai Ma | 31st May 2008 | 羊肉 | (1261 Reads)
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第一次吃摩洛哥餐,好吃,羊肉冇SO味,那個tagine是朋友送的.

Spice bundle:

  • 7 green cardamon pods

  • 2 star anise

  • 2 pinches crushed red pepper flakes

Tagine:

  • 1 tablespoon coriander seeds

  • 1 tablespoon cumin seeds

  • 4 pounds boneless lamb shoulder (cut into 2-inch cubes)

  • Sea salt and freshly ground black pepper

  • 1/3 cup olive oil

  • 2 whole heads garlic cut in half crosswise

  • 4 carrots, cut into 3/4-inch pieces

  • 4 celery stalks, cut into 1/2-inch pieces

  • 2 medium onions, cut into 3/4-inch dice

  • 1 cup red wine vinegar

  • 1/3 cup all-purpose flour

  • 5 cups chicken stock

  • 3 cups water

  • 6 plum tomatoes, roughly chopped

  • 1 lemon, zest removed with a sharp knife

  • 2/3 cup chopped cilantro leaves

  • 2 teaspoons Moroccan preserved lemon peel

  • 1/2 cup slivered almonds, toasted

    Prepare the spice bundle: On a small square of cheesecloth, combine the cardamon seeds, star anise and red pepper flakes. Tie the cloth into a bundle with a piece of kitchen twine.

    Toast the spices: Place the coriander and cumin seeds in a heavy skillet. Toast the spices over medium heat for 2 minutes, shaking the pan continuously so they don't burn. Let cool. In a spice grinder or coffee mill, grind the spices to a powder.

    Brown the lamb: Season the lamb with salt and pepper. Heat the oil in a large, heavy Dutch oven over high heat. When the oil begins to smoke, add some of the meat in a single layer. Cook until nicely browned on all sides. Transfer the meat to a bowl and repeat with the remaining meat. Add the ground spice mixture and garlic and cook for 1 minute. Preheat oven to 350'F.

    Cook the stew: Add the carrots, celery and onions. Cook until the onions are translucent, about 15 minutes. Add the vinegar and cook, scraping the bottom of the pan, until the vinegar evaporates. Sprinkle the flour into the pan and cook for 2 minutes, scraping the bottom of the pan. Add the stock, water, tomatoes, lemon zest, and spice packet. Bring to a simmer.

    Bake the stew: Cover the pot loosely to let steam escape. Cook for 1 1/2 hours, or until the meat is fork tender and the liquid is reduced and somewhat thickened. Discard the spice bundle and the garlic bulbs. Stir in the cilantro.

  • recipe from chefs gone wild


[1]

thanks YM..i will make it and show it to you..

Dai Ma
[引用] | 作者 Dai Ma | 31st May 2008 | [舉報垃圾留言]

[2]

Daima, You are most welcome. 今天的摩洛哥檸燜羊肩好豐富呀. 有很多spices. 看照片都知道它好味道. 等我去spice shop 看看找不找得到全部的香料. 那tagine is so beautiful and special.


[引用] | 作者 YM | 31st May 2008 | [舉報垃圾留言]