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Wednesday, May 31, 2017

PICOR WITH PEASANT'S DISH OF LAMB


Vinegar for Sharpness
Photo by: Lord-Williams
agudeza, OCast agudez, Eng. sharpness. [Germán. 1994:195; and Villena/Calero. 2002:41b]

A PEASANT'S DISH OF LAMB ADAPTED FROM HUICI'S TRANSLATION OF ANÓN AL-ANDALUS, #332 HECHURA DE LA CAMPESINA COMPLETA, p 185

Ingredients

2 lbs lamb
2 eggplants
½ tsp Pepper
2 tbsp cilantro
1 tbsp lanvender
1 tbsp murri
1 tsp cumin
2 tsp cinnamon
½ c almonds
2 slices of day old bread
1 tsp saffron mashed
¼ c vinegar 
2 garlic cloves
¼ c chopped almonds
6 egg yolks
oil for frying and covering
1 hard boiled egg

Preparation

Grind half the lamb. Slice the eggplants in half. Rub with coarse salt and turn out on a towel to let them bleed for about 20 minutes. Boil one eggplant. Remove from heat and cool. Remove skin. Squeeze out excess water and mash. Mix this with the ground lamb. Add half the spices such as pepper, cilantro, lavender, murri, cumin, cinnamon and chopped almonds. Make meatballs[1].

Worth the Effort!
Photo by: Lord-Williams
Chop the other eggplant and fry in oil. Take the other half of the lamb and chop. Mix it with the other half of the spices: pepper, cilantro, saffron, cinnamon, cumin, lavender, vinegar (to make it sharp) and a garlic clove mashed. Fry this in oil, until it is nearly ready. Remove half the meat. Then add the chopped eggplant and layer this with half meatball/eggplant mixture. Top this with the rest of the meat and the rest of the meatballs.

Sprinkle with the ¼ c chopped almonds, egg yolks and cover with a thin layer oil; put in the oven and leave until dried and browned on top. Before serving, sprinkle with with a mashed hard boiled egg.


[1] If too soft roll in flour and refrigerate the night before finishing the dish.

HUICI'S TRANSLATION OF ANÓN AL-ANDALUS, 
#332 HECHURA DE LA CAMPESINA COMPLETA, p 185


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