Recipes for foodies (23)
Arab Lamb Ossobucco (Fatet Lamice)
7 pounds lamb shanks or leg of lamb
Cinnamon
Peppercorns
Cardamom
Allspice
Cumin
Nutmeg
Bay leaves
Salt
2 onions
2 cups
Yogurt
Juice of 3 lemons
10 garlic cloves
French baguette bread
Pine nuts
Whole blanched almonds
Basmati rice
Olive oil
Cut the onions in four and fry them in 4 tablespoons oil in a Dutch oven. Add the lamb cut in 1-inch pieces or whole shanks if using and fry over high heat until colored on every side. Add the spices - cinnamon, cumin, allspice, pepper - and cover with water. Reduce heat to a low boil and skim the surface to remove any foam. Simmer for 1 hour or until lamb is soft.
Fry separately pine nuts and almonds until pale brown on all sides. An Arab mama would certainly use lots of oil but I think a more modern way is to roast them in the oven so as not to add the disastrous calorie imbalance.
In the same pan, fry the ground beef over low heat for about 20 minutes. Add the ground cinnamon, nutmeg, salt, cumin, allspice and pepper after about 5 minutes.
I have to wait to cook it until the day I'll have all the spices at home.
7 pounds lamb shanks or leg of lamb
Cinnamon
Peppercorns
Cardamom
Allspice
Cumin
Nutmeg
Bay leaves
Salt
2 onions
2 cups
Yogurt
Juice of 3 lemons
10 garlic cloves
French baguette bread
Pine nuts
Whole blanched almonds
Basmati rice
Olive oil
Cut the onions in four and fry them in 4 tablespoons oil in a Dutch oven. Add the lamb cut in 1-inch pieces or whole shanks if using and fry over high heat until colored on every side. Add the spices - cinnamon, cumin, allspice, pepper - and cover with water. Reduce heat to a low boil and skim the surface to remove any foam. Simmer for 1 hour or until lamb is soft.
Fry separately pine nuts and almonds until pale brown on all sides. An Arab mama would certainly use lots of oil but I think a more modern way is to roast them in the oven so as not to add the disastrous calorie imbalance.
In the same pan, fry the ground beef over low heat for about 20 minutes. Add the ground cinnamon, nutmeg, salt, cumin, allspice and pepper after about 5 minutes.
I have to wait to cook it until the day I'll have all the spices at home.
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GUZMAN1: Arab Lamb Ossobucco (Fatet Lamice)
7 pounds lamb shanks or leg of lamb
Cinnamon
Peppercorns
Cardamom
Allspice
Cumin
Nutmeg
Bay leaves
Salt
2 onions
2 cups
Yogurt
Juice of 3 lemons
10 garlic cloves
French baguette bread
Pine nuts
Whole blanched almonds
Basmati rice
Olive oilCut the onions in four and fry them in 4 tablespoons oil in a Dutch oven. Add the lamb cut in 1-inch pieces or whole shanks if using and fry over high heat until colored on every side. Add the spices - cinnamon, cumin, allspice, pepper - and cover with water. Reduce heat to a low boil and skim the surface to remove any foam. Simmer for 1 hour or until lamb is soft.
Fry separately pine nuts and almonds until pale brown on all sides. An Arab mama would certainly use lots of oil but I think a more modern way is to roast them in the oven so as not to add the disastrous calorie imbalance.
In the same pan, fry the ground beef over low heat for about 20 minutes. Add the ground cinnamon, nutmeg, salt, cumin, allspice and pepper after about 5 minutes.
I have to wait to cook it until the day I'll have all the spices at home.
7 pounds lamb shanks or leg of lamb
Cinnamon
Peppercorns
Cardamom
Allspice
Cumin
Nutmeg
Bay leaves
Salt
2 onions
2 cups
Yogurt
Juice of 3 lemons
10 garlic cloves
French baguette bread
Pine nuts
Whole blanched almonds
Basmati rice
Olive oilCut the onions in four and fry them in 4 tablespoons oil in a Dutch oven. Add the lamb cut in 1-inch pieces or whole shanks if using and fry over high heat until colored on every side. Add the spices - cinnamon, cumin, allspice, pepper - and cover with water. Reduce heat to a low boil and skim the surface to remove any foam. Simmer for 1 hour or until lamb is soft.
Fry separately pine nuts and almonds until pale brown on all sides. An Arab mama would certainly use lots of oil but I think a more modern way is to roast them in the oven so as not to add the disastrous calorie imbalance.
In the same pan, fry the ground beef over low heat for about 20 minutes. Add the ground cinnamon, nutmeg, salt, cumin, allspice and pepper after about 5 minutes.
I have to wait to cook it until the day I'll have all the spices at home.
This sounds delicious and reminds me of something mom used to make years ago but we were so poor she substituted chicken wings for the lamb (butchers threw wings away then).
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