羔羊tagine食谱
我在成为的道路上学到的首批课程之一Un Vrai巴黎ian was to never, ever be on time. I should backtrack and say: One should never to be on time when invited for dinner party. The hosts, who called with my first invitation to aSoiréeabout a week after I arrived in Paris, said“Come at 8pm…But you know, in Paris, that means to come at 8:30pm.”
随后，当我有客人吃晚饭时，我希望他们迟到约20分钟，尽管关于您实际上应该有多晚的争论很多。但是，如果您准时或提早，您可能会意外地抓住主人的脚步。
当您邀请人们吃晚饭时，这是一个棘手的平衡玫瑰。现在甚至以后变得时尚，仿佛表明您有哦，很糟糕在您的议程上，这使得迟到的状态象征。但是，如果您的朋友迟到了一个小时，并且您做了类似猪肉烤的东西，可以在一分钟内变干，那就搞砸了。那么，您只会感谢他们没有早点到达并抓住您petit slipfrançais。
In Paris, with so many Arabic and North African butchers around, it’s easy to find cuts of meat that lend themselves to slow-braising and making North African stews like Tagines. Being a pastry chef since the beginning of time, I was always a little terrified of meat, never quite knowing how to handle it. But I bravely started going into the butcher shops, inspecting the enormous slabs of meat trying to look as if I knew something about them, then I’d make my pick. Conveying how to cut it for me is another story, but most of the time, chopping my hands through the air like Helen Keller doing karate seems to get the point across. My Arabic is terrible, so most of the time, I end up bringing home a lamb shoulder, since it’s inexpensive, not terribly fatty, and most importantly…easy to point to since they keep them right in front of the butcher cases. (Ok, lamb shoulder’s also hard to ruin.)
For some reason, leaner cuts of meat usually taste better in restaurants than when I make them at home. I don’t know why. But stewing cuts of meat, like lamb shoulder, I find I can make taste equally as good, or better, than anything I get when I go out. I’ve been making Tagines for the past few years with great success and once you start with a solid master recipe, like the one below, you can vary it for different kinds of meat or poultry, and you can make them as spicy or aromatic as you want by adjusting the spices. And since most benefit from long, leisurely braise in the oven, they’re perfect when you’re entertaining guests who arrive at various times, leaving you free to assist in the all-important task of making sure you guests have plenty of cool玫瑰在他们的眼镜中。但也不要忽略你的。
炖羊锅
- 1羊肉shoulder,切成6件（让屠夫做）
- Vegetable oil
- 1中等大小的洋葱,剁碎
- 1 1/2cups (375ml)鸡肉汤,or water
- 1茶匙干姜干
- 1 1/2茶匙粗盐,如有必要的话加上更多
- 1茶匙turmeric
- 2茶匙sweet paprika
- 2cinnamon sticks
- freshly-ground black pepper
- 1一束香菜,rinsed and tied with a string, coriandre
- 20threads of saffron
- juice of 1/2 lemon
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在您打算制作塔金（Tagine）之前，最多三天，用盐按摩羔羊的肩膀，然后在烹饪之前坐在冰箱中。
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To make the Tagine, in a heavy-duty Dutch oven, heat a few tablespoons of oil and sear the lamb pieces very well, turning them only after they’re nicely dark, browned, and crusty (this helps add flavor to the Tagine.) As you cook them, don’t crowd ’em in. If your Dutch oven isn’t big enough to cook them all in a single layer at once, brown the lamb pieces in batches.
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Preheat the oven to 350 degrees (175 C). Once the lamb is browned, add the onions and some of the stock, then scrape the bottom of the pan with a flat wooden spatula to release the flavorful browned bits. Add the remaining stock, then the spices, the bunch of cilantro, and the saffron.
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Cover the pan and bake in the oven for 2 1/2 to 3 hours, turning the lamb over in the liquid a few times during the oven-braising. The liquid should just be steaming-hot and simmering gently. If it’s boiling, turn down the heat (some Dutch ovens conduct heat differently.) When the meat starts to fall apart easily, that’s when it’s ready. It’s hard to overcook lamb shoulder, so even an extra hour or so in the oven won’t hurt it.
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Remove the lid and let the Tagine remain in the oven for another 30 minutes, so the juices reduce, becoming rich and savory.
Notes
For dessert, I recommend something fruity and refreshing, like a scoop ofSour Cherry Frozen Yogurt，从我的书中The Perfect Scoop。
I like it served with a fruity库里斯由红覆盆子制成cassis（黑加仑子）与炒樱桃混合在一起，是由本赛季的最后樱桃制成的，我会非常想念。
