M’rouzia

Cuisine | a&d - - Exotic Cuisine -

1 kg of lamb neck 80 g of onion (1 onion)

100 g of but­ter 2 cloves of gar­lic 1.5 l of white chicken stock •Pre­pare the lamb stock. •Cut the lamb neck into 4 x 4 cm cubes. Peel the onion and cut it into quar­ters. •Heat up some olive oil in a pan. Add the meat and bones. •Sear un­til they are nice and brown, then add but­ter. •Re­duce the heat and let them gain a slight color. Add onion and crushed gar­lic cloves. Let them gain a nice color, yet make sure they don’t burn. De­grease. Grab a la­dle of wa­ter and add it in three batches. Let re­duce. Add the re­main­ing wa­ter. •Let sim­mer for about 1:15h. •Pour the contents of the pan into a large strainer. •Strain and set aside some­where cold.

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