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Wednesday, November 27, 2013

DAÑIG WITH A 13TH CENTURY RECIPE FOR STUFFED LAMB


1/6 of a dirham
Photo by: Lord-Williams
(Ar), coin or weight equal to 1/6 of a dirham, i.e. ½ gr. This is variable. Perry maintains that it was 0.65 gr. in 13th C Andalusia. [ES: Anon/Perry. Sep 5, 02:Gen Notes; and ES:ORB. Aug 21, 03]

ANOTHER BREAST OF LAMB ADAPTED FROM HUICI’S #33. OTRA CLASE DE COSTADO, pp 31

1 breast of lamb or a leg of lamb
½ c  almonds
½ c  hazelnuts

1 dañiq  or 0.65 gr of each of the following:
Chinese cinnamon
lavender
cloves
saffron
white pepper

salt to taste
1/ 2 c breadcrumbs
1 tbsp virgin olive oil

1 gut[1]


The Meat Around the Leg Carved out to be Rolled and Stuffed
Photo by Lord-Williams
Preparation

Select a breast or a leg of lamb. If using a breast piece it between the meat and the ribs. If using a leg, remove the meat from the leg in one piece and carve it to make one solid piece of meat to be stuffed and rolled.

PREHEAT OVEN TO 325ºF/180ºC

Stuffed Lamb Ready for Carving
Photo by. Lord Williams
For the stuffing:

Grind almonds and hazelnuts and mix with the ground spices. Add salt to taste, breadcrumbs and olive oil. Knead until it thickens.

Stuff the lamb and place it in a gut. Sew it up and but it in a tannur. Cover it and put it in an earthenware pot. To drip -. . .


Get the breast of a plump lamb, pierce it between the meat and the ribs, so that the hand and fingers can fit in; then get a large handful each of peeled almonds and hazelnuts, and a dirham each of Chinese cinnamon, lavender, cloves, saffron and pepper. and a little salt; pound all this and mix it with breadcrumbs and knead it with oil, and knead until it thickens and can be used as a stuffing. When it is stuffed, sew up the breast with clean gut and hang it in a tannur, and set under it an earthen pot into which what melts from the breast can drip, and when it is done take it out.




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