Pumpkin thigh tagine (red pumpkin) and dried plum

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Ingredients

  • 750 g calf thigh
  • 1 minced onion
  • 1 minced garlic clove
  • 2 tablespoons oil
  • 8 saffron bristles
  • 1 teaspoon black pepper
  • 2 cm ginger
  • ¼ teaspoon top of the shop
  • 1 teaspoon salt
  • 1 small bunch of coriander and parsley
  • 75 cl Water

For decoration:

  • Pumpkin (red squash) a small square section with a thickness of 5 mm
  • 300 g dried prunes
  • 8 cl Oil
  • 20 g butter
  • 4 tablespoons lemon tree honey
  • 2 sturdy caps
  • 2 tablespoons cast water
  • ½ teaspoon cinnamon
  • 1 teaspoon salt
  • Water

To apply:

  • 8 semi-walnuts

Preparation

Cooking time: 35mTotal Time: 1hNumber of persons: 4
  1. In a cooker over low heat brown meat, onions and garlic in oil for 10 minutes. Add water, spices and a bouquet of herbs. When boiling, cover the pot and simmer until the meat is cooked and the broth coagulates.
  2. Cook the plum steamed and then remove the nucleus.
  3. Plum is placed in a casserole with 10 tb water, 2 tbsp honey, tbsp cast water, ½ teaspoon salt, butter and cinnamon.
  4. Honey plum on low heat for 15 to 20 minutes.
  5. Saline the pumpkin pieces (red gourd) and fry in an oil bath. Drain and place in a bowl to add mastic, honey and blossom water. Honey the pumpkin pieces over the fire for 10 to 15 minutes.
  6. Dry the walnuts in a hot oven (fire extinguished), rubbed with a cloth to rid it of its shell and crushes.
  7. Line the meat in a serving dish, decorated with pumpkin (red squash) and honeyed plum. Watered with broth, sprinkle crushed walnuts and served hot.
  8. For your benefit: you can make up for the spices used to prepare meat with one teaspoon of Dar Shemesha Ras El Hanout spices and one teaspoon of Dar Shemesha spices for fried.
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User Review
5 (12 votes)

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