Today I wanted to experiment with perfumes, ingredients, cooking and pots that do not belong to our culinary tradition. Thanks to the splendid Tajine of the artisan company Vasai, I decided to prepare a Moroccan dish, rich and full-bodied with perfumes and spices that bring us back with the mind to North Africa. It's a time consuming dish, but it certainly won't disappoint. If you don't like the lamb, you can replace it with the chicken, keeping the time and the steps unchanged. Speaking of steps, let's see which ones follow to prepare this excellent dish.
1 Kg of Lamb
250 grams of Basmati rice
1 litre of vegetable broth
150 grams of prunes
20 grams of honey
1 orange
1/2 Onion
1 tablespoon of pine nuts
Salt, pepper and E.V.O. oil Q. b
1 teaspoon of cumin
2 teaspoons of turmeric
1 teaspoon of sweet paprika
1 Fresh chili pepper
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Let's start by preparing the vegetable broth. In a pot We put 1.5 liters of water, carrots, celery and onions coarsely cut and boil for 15 '-20 '. Meanwhile, we get the juice out of our orange and let the plums Reidratino for at least an hour. We finely grind the onion and let it brown on the Tajine of the artisan company Vasai with a drizzle of oil.
As soon as the onion is ready, add the lamb and let it brown for 5 ' then add the chili of the seeds and cut into strips, 1 teaspoon of turmeric, cumin, salt and pepper. Amalgamiamo the spices and the meat so we cover with the broth that, in the meantime, will be ready. Cover the Tajine with the lid and let it simmer for 1h and 30 '.
While the lamb is cooking, put a frying pan on the fire so let's put the pine nuts and let them toast for 1 ' taking care to remove them from the same to avoid that the latent heat of the pan can continue to toast the pine nuts burning. 20 ' Before the end of the cooking of the lamb, we drain the plums and aggiungiamole the Tajine together with the honey, stir, cover and let it finish cooking.
Put the rice in a pot and copriamolo with the advanced broth, add the paprika and the remaining turmeric, a little salt and cook. As soon as the rice starts to absorb the cooking liquid, we begin to mix and end as soon as it is no longer left and the rice will be creamy. We can prepare for the impiattamento.
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We distribute on one half of the dish the rice and in the other the lamb completing the dish with some toasted pine.
We bring to the table the Tajine of the Artisan society Vasai with the lamb advanced and covered so that it keeps warm and each diner can be served alone.
To respect the style and the ethnicity of the prepared dish, we set the using the crockery of the artisan company Vasai taking care to put on the table also the cups for the wine and the carafe that will help to keep at temperature both the water and the wine.
