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- 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
- 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
- 8 semi-walnuts
|Cooking time: 35m||Total Time: 1h||Number of persons: 4|
- 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.
- Cook the plum steamed and then remove the nucleus.
- Plum is placed in a casserole with 10 tb water, 2 tbsp honey, tbsp cast water, ½ teaspoon salt, butter and cinnamon.
- Honey plum on low heat for 15 to 20 minutes.
- 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.
- Dry the walnuts in a hot oven (fire extinguished), rubbed with a cloth to rid it of its shell and crushes.
- Line the meat in a serving dish, decorated with pumpkin (red squash) and honeyed plum. Watered with broth, sprinkle crushed walnuts and served hot.
- 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.