BT's Lamb Shipudim With Amba and Couscous
Ingredients:
For Marinade:
1/8 teaspoon cardamom seeds
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/2 teaspoon cumin
1/8 teaspoon peperoncino flakes
1/2 teaspoon kosher salt
1 lemon - juiced
3 tablespoons olive oil
For Shipudim (skewers):
1.5 pounds (700 grams) lamb cubes
1 large tomato
2 zucchini
1 large red onion
For Couscous:
1 1/2 cups ((255 grams) couscous
2 cups (425 ml) boiling water
2 teaspoons z'resh (barberries) or dried currants
1/4 teaspoon cinnamon
2 tablespoons pine nuts
1 tablespoon fat (butter, ghee, coconut oil, ...)
1 tablespoon finely chopped parsley
1 tablespoon finely chopped mint
1/2 teaspoon kosher salt
For Sauces:
2 tablespoons amba (dried mango) powder
2 tablespoons warm water
6 tablespoons labne
1/2 cup (112 ml) soda water
1 shallot - chopped fine
pinch kosher salt
ground black pepper
Directions:
For Shipudim (skewers):
Mix together all marinade ingredients
Add to dish large enough to hold skewers
Cut vegetables in large pieces
Thread vegetables onto wooden skewers
Thread cubes onto separate skewers
Add skewers to dish
Marinate for 1 hour at room temperature
Turn grill on to medium flame
Grill vegetables skewers
Remove and reduce flame to medium low
Grill lamb skewers until meat is caramelized
For Couscous:
Add couscous to mixing bowl
Add z'resh (barberries) to bowl
Add cinnamon, fat and salt
Pour boiling water over couscous mix
Place paper towel over bowl and then a plate or lid on top of paper towel
Leave 5 minutes
Toast pine nuts for 2 minutes on medium heat
Remove plate and paper towel
Fluff couscous with fork
Add toasted pine nuts, parsley and mint
For Sauces:
Mix together, labne, soda water, shallot, salt and pepper
Add warm water to amba powder
Enjoy! !בתיאבון
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