13 de abril de 2013

Duke´s Lamb Tagine with organic cous cous, Dukkah and natural yoghurt

On popular demand (that goes out to Hans !) here my recipe for our all time classic dish at the Duke.
To make this lovely Tagine you need the following shopping list (for 4):

600gr of organic boneless leg of lamb, cut into chunks (you need to bones, keep them)
100ml Olive oil
5 onions, peeled and chopped
3 carrots, peeled and cut into pieces
5 cloves of garlic, smashed
2 stalks of leeks, cut in half, washed and chopped into pieces
1 stalk of celery, cut into pieces
5 large tomatoes, washed and chopped
1 spoon tomato concentrate
1 can of chopped tomatoes
1 bottle of red wine (yes 1 bottle, make sure it is not a Chateaux Petrus !, use good quality table wine)

1 table spoon cumin seeds
1 tee spoon cardamon seeds (about 10 pieces)
1 cinnamon stick (if not, 1 tee spoon tip cinnamon powder)
5 pieces of clove
1 tea spoon madras curry powder
2 pieces dry chili (small size)
1 pinch sea salt
1 pinch black pepper
1.) Heat up olive oil in a large pot until it beginns to smoke, then add the meat and bones, brown them well

2.) Now season with salt and pepper (not too much !) and add the vegetables and dry spices, keep roasting over high heat for around 5 min.

3.) Add tomato concentrate and roast it for another 5 min. than add the red vine and the cannned tomatoes.

4.) Add about 2 litres of natural water to it. Turn the heat to low and let it simmer for around 90min. While it is simmering, keep degreasing it every 10 min. (fat and protein will arrise to the top of the pot and needs to be removed.)

5.) Check the meat after the cooking time, it shoud be tender and almost fall apart.

6.) Remove the bones and throw them away. Take also the meat and vegetables out so you have only the liquid left in the pot. Discard the dry spices from the meat and throw away. Keep only the vegetables and the meat.

7.)  Bring the pot with the liquid to boil and reduce it by 1/2 (texture should be slightly thick and shiny, if not, add some corn four mixed with water to help it)

Serve with cous cous, Dukkah and yoghurt.

Keep practicing this recipe, this may not turn out perfect the first time since it is by nature a dish that requires skills. Otherwise just come to the Duke and I will cook it for you.
- That simple-

No hay comentarios:

Publicar un comentario