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Wednesday, February 8, 2012

BANDULLO WITH 13th C HISPANO-ARAB "HAGGIS"

Pot Belly Seahorse
Photo by: Saspotato
Leon vanduyo OCast vanduja, Eng stomach; tripe. [Ares. Cocina. 1994:126; and Madrid. 1980:16:20]


13th C HISPANO-ARAB "HAGGIS" ADAPTED FROM  FADALAT # 86 OTRO PLATO ALCUZCUZ, p 23


*Ingredients


1 lamb stomach
2 tbsp lamb fat
1 tsp salt
1 tsp nutmeg
½ tsp pepper
½ tsp mace
2 garlic cloves mashed
5 c steamed couscous
1 tbsp lamb fat sheep’s heart, lungs and liver (thoroughly cleaned), chopped
1 tsp spikenard
1 tsp cinnamon
1/2 tsp mastic
2 onions, finely chopped
3 c ground lamb meat with fat
1 c mutton or beef broth


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Stuffed Stitched Stomach
Photo by: 
neonzu1
Garnish:
2 tsp cinnamo
1 tsp spinkenard


Slit the throat of a lamb and cut open the stomach. Remove the entrails. Remove the stomach. Clean it and smear the inside by hand with plenty of lamb fat mixed with the spices and garlic. When the couscous is steamed, mix it with the rest of the ingredients by hand. Moisten it with broth. Stuff the lamb's stomach and sow them up.


Preheat oven to 350º F / 175º C


Place it in the oven and roast until tender and sufficiently roasted, between 2-2 ½ hrs.


Untie the stomach and put the couscous and meat in a tureen, sprinkle with cinnamon and spikenard and serve.


*Amounts are subject to the size of the stomach.



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