Difficulty: Easy
Secret spices.
For Lamb cutting means of the small sheep up to one year of age weighing between 10 and 14kg. The adult male is called a ram or rather, talking about the zodiac, Aries. For lamb means the lamb up to 7 kg in weight and with about a month old. He is therefore the icon of innocence, the suckling lamb that so haunts the nightmares of vegetarians here do not like the same category of consumers well-cooked beef and Serial Killer. But if instead the opposite of Clarisse Starling not afraid to find among the lambs of your nightmares, even at this point for the accuracy of abbacchietti , go to your butcher to do and get a nice leg of lamb stew ( 1 kg of meat will be fine for 3 \\ 4 servings). When we got home, trying not to think of Dr. Lecter , go into the mixer two onions, two carrots and two sticks of celery. Then let them dry with two tablespoons of olive oil in a large frying pan nice, perhaps clay, or on the bottom of couscoussiera. Add your lamb stew, sauté for a few minutes and then add a glass of water with dissolved in a tablespoon of double concentrated tomato paste. Let go for at least an hour or until the meat is pretty tender. During cooking, you add more water and another double tomato concentrate to obtain the desired consistency of sauce, which will blend into the pot with the flour. To obtain a more dense and creamy sauce you can add half a jar of low-fat plain yogurt, the best Indian tradition, once again, that there is a contamination fusion? As the cooking proceeds loaded the spices to the point of your choice-a I really like spicy-and check salt. Instead of water you can use vegetable broth, celery and carrot onion boiled in water for 40 min. For the spices: turmeric, cumin, coriander seeds and sweet paprika crushed in a mortar until a fine powder to make red. Alternatively go to Castroni, if you live in Rome, and go get the pre-established formula, indicated by the words "Spices of cous cous. If you are not expert apothecaries I recommend highly this second chance.
For the cous cous : we are talking of course of pre-cooked meal, prepare according to directions on package, or do as I say: always keep the proportions of 1 to 1, much water great meal. For 3 \\ 4 people you put two cups of flour in a large bowl and add a nice spoonful of oil. Mix. Heat then two cups of lightly salted water without coming to a boil. Pour rain on semolina, stir and cover with a cloth. Little secret: with the water, you can put a bag in the bowl of saffron will color your meal, making it more attractive. After 5 minutes uncover and sgranellate with a fork or, after esservele washed by hand. Pour everything in the upper part of couscoussiera and let the semolina and flavored with smoke dell'abbacchio below.
For the sauce: cook completed, take a bit 'in your sauce of lamb and mix with plenty of Arissa. Serve separately and make sure that each diner add it to your liking
If you offer only meat you can serve it all already in the pot with a portion of semolina. If you have also prepared the version of vegetable-coming-soon put the flour in the center of the table along with relish and make sure that we serve each diner individually. Purists may provide that the meal is consumed entirely by hand, but for obvious sanitary reasons already highlighted in the Tacos I recommend abound at the table with forks, knife and spoon. An evening of cous cous would be completed with the version in shrimp, veal stew with dumplings and spicy chicken and chickpea-coming soon.
Council of Sommelier: It takes a red and spicy structure. In addition to the aforementioned Argentine Malbec, Primitivo and its clone of Manduria California Zinfandel, a fine or a Taurasi Sagrantino di Montefalco. Or a Cesanese of affiliates in purity, a vine native to Lazio was once used in blended but in recent years, used in single, pulled off a great personality with bottles of 14 ° and passes.
Enjoy!
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