Entradas populares

Monday, April 9, 2012

BORREGO & 13TH C RECIPE FOR A PRUNE DISH WITH HOGGET

Borregos en Alaro Mallorca


Photo by: 2genios

borrego, -a, 1. hogget, a yearling lamb. 2. simpleton, dope. [Ibn Razīn/Granja.1960:108:25; Pacho. “Cocina.” 1994:151]

A PRUNE (IJJÂS)[1] DISH WITH HOGGET[2] ADAPTED FROM HUIC’S TRANSLATION OF ANÓN ANDALUS #69 PLATO DE CIRUELAS p 50
For 6 persons

Ingredients

prunes candied and steeped in vinegar:
2 ½ c prunes
1 c sugar
1 c honey
1-1 ½ c water
1 c vinegar

0018: Candied Prunes

for meatballs:
1 sm onion chopped
2 tbsp olive oil
½ lb ground lamb 
¼ tsp saffron
½ tsp cinnamon
¼ tsp nutmeg
1/8 tsp freshly grated ginger

For mint juice:
1 bunch of mint
pinch of salt
½ c boiling water
½ c vinegar
2 tbsp sugar


For lamb:
3 large hogget shanks (about 2 ½ lbs)
salt to taste
1tsp black pepper, freshly ground
2 tbsp coriander seed, freshly ground
2 tsp cumin
¼ tsp saffron
2 tbsp vinegar
2 tbsp oil

Garnish:
6 egg yolks

Lamb Shanks with Prunes and Couscous

(garnished with toasted almonds instead of egg yolks)
Photo by: hooverdust 
Preparation
For the prunes:
Remove the pits from the prunes.
Put sugar, honey and water into a heavy saucepan and bring to a boil. When the mixture reaches 235º F drop the prunes into the liquid. Cook 25-30 minutes until transparent. Drain and set aside.
Heat vinegar. Add prunes. Remove from heat, cover and set aside until needed.

For the meatballs:
Chop onion and sauté it in olive oil. When translucent, remove from frying pan and drain off excess oil. Add the onion to the ground meat. Mash saffron and dilute it in a little water. Add the saffron and other spices to the ground meat and knead well. Form walnut size meatballs. Sauté them. When done set aside and keep warm until ready to use.

For mint juice:
Put the leaves, without the stems in a food processor. Pour over boiling water and grind the mixture. Add the sugar and blend. Stir in the vinegar. Add more water, vinegar or sugar if needed.

For braised lamb:
Heat olive oil in a pot. Brown the meat on the hogget shanks. Add salt, pepper, coriander, cumin, saffron and vinegar and tightly cover with a lid. When almost cooked add prunes. Continue cooking for about 5-10 minutes, then remove pot from heat covered with the lid. Let cool until the ingredients bind and become clarified. Then pour into a serving dish and add the meatballs. Garnish with whole egg yolks. Serve hot mint juice on the side. Couscous is an appropriate accompaniment to this dish.


[1] Huici explains that this word means pears in Morocco but both he and Perry use prunes in their translations for this recipe.
[2] See añojo for Ibn Razín’s recipe for “White Tafaya with Hogget” published on October 24, 2011.

No comments:

Post a Comment