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What I like about the Berber, that nomad tribe
is that they really like to bring a lot of spices together
So what you want to do is, you take a bit of Sesame Oil
very, very hot
And then you add your lamb
It is very important
that you are roasting your lamb at high heat
As you will caramelize the meat really well
Season it with a bit of salt and pepper
Black pepper is fantastic
It is important that you are
really getting a lot of the caramelization
As you can see, very very high heat
Then we'll add garlic
Carrots
Celery
Onions
So we're going to cook this for about
I would say five minute
So you have coriander
Hot pepper
Turmeric
Cinnamon
A couple
Cayenne
A bit of cumin and dried ginger
So as you can see, you're putting
a lot of different aromatics
And then of course, we will add something
who is going to be very, very good for braising
which is Chu Hou Paste
Now this is really good. This is made with actually
soy bean
and spices, garlic
So we put about three tablespoons
So then to this what we will do is we'll add our beef stock
you will have some fresh thyme.
Just grab the sprigs, about 4-5 sprigs
And also some beautiful bay leaves
they will give you the best flavour
And we'll put about four little leaves
Cook it for one hour
Do not cover it
You want to make sure that this evaporation
will bring concentration to the pot
I will prepare my couscous
So couscous is wonderful
It is a old grain coming from
the same part of North Africa
But what's great about it, it's super easy to do
So what I have over here is I have my vegetable stock
In the vegetable stock I will add a bit of curry
And dried parsley
and much better than if you will be using regular parsley
Mix it together
So now you're starting to infuse
I will put some pepper
and some sea salt
You can get your regular couscous
or your all-grain couscous
This is a regular one
you see the parsley
which was dry, and lightly brown
now is bright green
Add the couscous
We shut down the heat immediately
And we cover
We will cover for about two minutes
After two minutes we will add our remaining ingredients
Sun-dried apricot
Also add some toasted almonds
A little bit of cilantro
Lemon juice
We'll get some mint
you just thinly slice it
we will be ready to assemble
Let's see, one, two, three
It's ready
Perfect
we'll add a bit of extra *** olive oil
Another pinch of salt
Almonds
Apricots
Our herbs
And our lemon juice
And you just toss everything together
Now it's time to finish our lamb
Figs are wonderful for salads
As well as jams
our lamb stew now is getting nice and thick
So we'll add those to the
With that we will add also some raisins
we really bring it up
With a little bit more honey
And jazz it up with Premium Oyster Sauce
The premium oyster sauce will really
bring back all the sweetness of the fruit
all the spices, to another level
That oyster flavour, which is done with of course
the highest quality oyster extract
just not too much, there's about
three tablespoons will be just enough
will really bring that dish together
And make sure that you do not take too much sauces
So use a lot of the lamb and the vegetable itself
so we have two beautiful sticks of cinnamon
You can criss-cross
This lamb dish, this casserole
will make your family and friends so happy
I tell you, at my house
we will have this with a nice glass of red wine
And these make my palate sing
Bon appetit, everyone! Enjoy!