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Leg of lamb in Moroccan spices

For the meat
Fill the multicooker with water up to the first mark.
Preheat the multicooker at 100°.
In a bowl, place all the spices for the meat and the olive oil.
Rub the meat with the spice/oil mixture so it is coated all around.
Season with salt, pepper and sugar.
In the oven glass dish, arrange the three pieces of lamb not overlapping.
Pour the can of puree tomatoes over the meat and add the garlic and onion.
Place the glass dish in the perforated container and in the multicooker.
Cover with the lid and let the meat cook for at least 3 hours (Attention! Remember to check the level of water in the multi cooker every 30 minutes or so, and refill if necessary. The level must be maintained at the first mark).

For the vegetables
While the meat is cooking, prepare all the vegetables.
Peel and wash the carrots and turnips, cut them in 5cm sections and shape each section in to an oval shaped ball. Reserve on the side.
Wash the zucchinis, cut them in 5cm sections and shape each section in to an oval shaped ball.
Reserve on the side.
Separate the romanesco florets and wash them.
Reserve on the side.
Wash the pepper, cut off the core and remove the seeds. Cut it into 5cm wedges.
Reserve on the side.

For the bulgur
Measure the volume of bulgur in a bowl.
In the large pot, bring salted water (2 ½ time the volume of bulgur) to a strong boil.
Add the bulgur and cook for 8 minutes.
Cut off the heat and let the bulgur seat in the remaining water it has completely absorbed it (about 5 minutes).
Spread the bulgur on a large tray lined with parchment paper to stop the cooking, rectify the seasoning if needed and reserve on the side.

To complete the dish
After 3 hours of cooking, take the glass dish out of the multicooker.
Pour the juices out of the dish into the sauce pot.
Cover the meat with foil and reserve it on the side.
Bring the juices to a simmer and cook them down by half over medium/low heat.
Season all the vegetables with salt.
Place the carrots, fennel and turnips into the multi cooker and cover it. Cook for 6 minutes.
Add the romanesco and cook for 3 more minutes.
Add the zucchinis and peppers and cook for 3 more minutes.
Transfer all the cooked vegetables onto the bulgur.
Line the perforated container with baking paper.
Place the bulgur and vegetables in the paper lined perforated container.
Place the meat on top of the vegetable/bulgur mix.
Place the container back on the multicooker set at 90° with a lid (you can hold the dish this way for at least 1 hour).
Readjust the seasoning and thickness of the reduced down juices if necessary (add water if it is too thick, reduce some more if to thin).

To serve
Serve a piece of the lamb over bulgur and assorted vegetables.
Coat with several spoons of juices.
Decorate with mint leaves.
Serve very hot, with some Harissa paste diluted in water on the side.

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INGREDIENTS 

For the meat

  • 1 leg of lamb, boned-out, fat trimmed, cut in three pieces
  • 2 tsp. cinnamon powder
  • 3 tsp. ground cumin
  • 2 tsp. Raz el anouth
  • 3 tsp. Fennel seeds
  • 3 p. star anise
  • ½ tsp hot pepper flakes
  • 2 garlic cloves.
  • 5cl olive oil
  • 1 x 25cl can tomato puree
  • 1 onion
  • 2 fennel bulbs
  • Sugar, salt and pepper


For the vegetables

  • 500gr carrots
  • 500gr white turnips
  • 500gr romanesco
  • 500gr zuchinnis
  • 1 large green pepper
  • 1 small can cooked chick peas
  • Salt


For the bulgur

  • 500gr bulgur
  • Salt pepper


Optional

  • Harissa paste
  • Fresh mint

UTENSILS 

  • 1 peeler
  • 1 paring knife
  • 4 bowls
  • 1 large pot
  • 1 sauce pot
  • 1 shallow oven proof glass dish fitting inside the perforated pan
  • Baking paper