Now I have to talk about one of the most controversial subjects in our kitchen: Do you wash your meat or not? There has been much written on this little detail. I have received several e-mails asking me why do I have to wash my meat? Sorry if I don't have enough time to answer every e-mail. I personally always rinse my meat, fish, seafood, chicken and the reason why I do that is that my mother did it, so I do it, too. Most of my friends do not rinse their meat and told me it's not good to rinse it! Having been around some butcher blocks, this just confirms to me that I have to continue rinsing my meat that I would eat and serve to my family. I do not trust the basic hygiene sense at the block butchers, and other things that touches it. When I buy my meat I cannot ask if the butcher block table has been maintained properly according to high standard of hygiene and cleanliness to prevent the growth of bacteria. Having said that, I will continue rinsing my meat, and the world continues to turn and my roof has not been struck by lightning or any unpredictable phenomenon!
Mamatkamal
Ingrédients:
-1 Lamb Shoulder / 1 Epaule d'agneau
-5 small red onions / 5 petits oignons rouges
-Some salt / Un peu de sel
-Some ground black pepper / Un peu de poivre noir moulu
-Some ground ginger / Un peu de gingembre moulu
-Some ground cinnamon / Un peu de cannelle moulue-Pinch saffron or safran threads / 1 petite dose de safran
-1/4 teaspoon curcuma or turmeric / 1/4 c à thé de curcuma (known as kharquom or 5ar9om in Morocco)
-1 tablespoon olive oil / 1 c à soupe d'huile d'olive
-1/2 freshly grated nutmeg ( Ground nutmeg, once it is ground, loses the oils which provide its flavour and taste, so, I always purchase whole nutmeg and grate fresh as needed) /1/2 noix de muscade fraîchement râpée (La muscade perd rapidement sa saveur, je l'achète toujours en noix, ainsi elle garde longtemps son parfum et l'utiliser au fur et à mesure à l'aide d'une râpe) .
-100ml hot water / 100ml de l'eau chaude
-Some fresh coriander / Un petit bouquet de coriandre fraîche
-Pinch of Moroccan spice Ras El Hanout / Une pincée de Ras El Hanout , épice marocaine.
Method / Préparation :
2-Mix salt, pepper, ginger, saffron, curcuma, cinnamon , rass el hanout and oil together / Mélanger sel, poivre, gingembre, safran, curcuma, cannelle, rass el hanout et l'huile.
3-Pour the spices mixture over the onions, sprinkle with nutmeg / Verser le mélange des épices sur les oignons, saupoudrer de noix de muscade râpée.
4-Place the shoulder lamb over the onions / Placer l'épaule d'agneau sur les oignons.
5-Pour hot water over the meat / Verser l'eau chaude sur la viande.
6-Put fresh coriander on top / Couvrir la viande avec de la coriandre fraîche.
7-Cover pan with foil paper and bake in a pre-heated to 150°C for about 3 hours, basting regularly with pan juices, until the meat is tender. Check the sauce, you will have to add some water during the roasting process / Couvrir avec du papier aluminium, cuire dans un four préchauffé à 150°C pendant 3 heures environ, en arrosant régulièrement de son propre jus jusqu'à que la viande soit bien cuite et tendre. Il faut surveiller la sauce, il va falloir ajouter un peu d'eau au milieu de la cuisson.
8-Remove the foil paper, remove the onions sauce from the oven but leave the meat to cook for about 30 minutes to 1 hour until the meat is browned / Enlever le papier aluminium, enlever la sauce et oignons, retourner la viande au four pour environ 30 minutes ou 1 heure jusqu'à qu'elle soit bien dorée.
9-Remove all the fat from the sauce with a spoon and discard / Retirer l'excès de graisse de la sauce avec une cuillère.
Get the prunes ready / Préparer les pruneaux :
-2 sticks cinnamon / 2 bâtons de cannelle
-1 tablespoon honey / 1 c à soupe de miel
-1 tablespoon orange juice / 1 c à soupe de jus d'orange
-4 to 6 tablespoon cold water / 4 à 6 c à soup de l'eau froide
Method / Préparation :
1-Strain the water that the prunes were soaked in / Egoutter les pruneaux.
2- Cook prunes in 4 to 6 tablespoon cold water until boiling; reduce heat and simmer for 10 minutes / Cuire les pruneaux dans 4 à 6 c à soup de l'eau froide, laisser bouillir puis réduire le feu et laisser cuire pour 10 minutes .
3-Add some sauce reserved from the meat, stir in the honey, orange juice and cinnamon and simmer for about 5 minutes. The prunes should be tender but unbroken / Ajouter un peu de sauce de la viande, miel, jus d'orange et cannelle, laisser cuire pour 5 minutes. Les pruneaux doivent être tendres mais attention tout de même à ne pas les faire trop cuire.
4-Add the dates to the prunes mixture / Ajouter les dattes dans la sauce des pruneaux .
5-Remove from fire / Enlever du feu
Serving / Servir:
Serve the meat with onions sauce, prunes, dates and toasted hazelnuts on top and sprinkle with 1/2 teaspoon toasted sesame seeds. Traditionnaly, this dish is served with 2 or 3 types of vegetable salads and nice Moroccan bread, but you might serve it with couscous or rice / Servir la viande avec la sauce d'oignons, pruneaux , dattes et noisettes grillées, saupoudrer avec 1/2 c à thé de graines de sésame grillées. Traditionnellement, ce plat est servi avec du bon pain marocain, 2 ou 3 sortes de salades aux légumes, mais vous pouvez aussi le servir avec du couscous ou du riz.
Mamatkamal
Comments
bonne journée
bravo
May I ask you a question? Because I am so enamored with your cooking (but as it is quite different from my style), what spices do you keep on hand in your pantry. I think I may have to mail order some of the spices you use as not all are available in my little city grocery, so would like to order them all at once. Could I impose on you to let me what would be a good foundation for the cooking you do?
foodforahungrysoul@gmail.com
Blessings and many thanks.
http://takchita-caftan.blogspot.com