CUOCHE CLANDESTINE RECIPE 2: lamb stew with spring cous cous.
Here is another participant to our Food Blogger Contest “A menu for the Mediterranean Diet” II edition: in fact there are two: Anna and Giovanna from Vimercate/ITALY.
Let’s read their own words:
We are Anna Giudice and Giovanna Lombardi. We live near Milano. Our blog Cuoche Clandestine is published in Italian, English and Spanish. We are proposing a three courses menu which includes typical Mediterranean ingredients.
The first one is a Southern Italy recipe, traditionally made on Christmas Eve. The escarole is a neutral and light vegetable, enriched with pine nuts, raisins, anchovies, olives and so on.
The second recipe is a “piatto unico” because it provides meat and cereals. In one dish you have lamb, braised in red wine, and a light cous cous with various vegetables. Spices are also very important in this dish.
The dessert is made with strawberries and pistachios, a classic ice cream combination, but we are going to propose you this couple in a creamy consistency. Fresh, light and tasty.
We wish you will enjoy.
For more about Cuoche Clandestine Food Bloggers click here.
Their Mediterranean Diet menu foresees 3 food recipes:
- ESCAROLE PIE, suggested combined with a Falanghina del beneventano wine
- LAMB STEW WITH SPRING COUS COUS, suggested with a Cabernet Sauvignon
- STRAWBERRIES AND PISTACHIOS SHOTS, suggested with a Moscato Rosé
CUOCHE CLANDESTINE RECIPE 2: LAMB STEW WITH SPRING COUS COUS
Lamb is the traditional main course on Italian Easter tables. But, to be honest, lamb is quite a popular food all over the world, from the Mediterranean countries to India, from North Africa to South America, in the Anglo-Saxon countries, from Ireland to Australia. We could say that lamb dishes are “globals”, the perfect crossing among many peoples. In Italy people use to roast lamb, in the oven or on bbq, but we as Cuoche Clandestine really wanted to prepare something different, something that would express the globalization of the lamb: so was born the lamb stew in red wine, with spices and aromatic herbs. We set aside a fancy cous-cous, yellow coloured – thanks to the turmeric – with some typical mediterranean spring vegetables: asparagus, fava beans, peas , artichokes, spring onions. We were very satisfied with our recipe and you will agree with us looking at the picture above: it looks really gorgeous, isn’t it?
INGREDIENTS for 4:
400 g lamb
30 g fava beans
50 g peas
50 g asparagus
50 g finely chopped artichokes
4 spring onions
200 g quick-cook cous cous
200 g boiling water
1 tablespoon turmeric
half a glass of red wine
mix of spices (we chose half a teaspoon each of: hot paprika, mustard seeds, coriander seeds, cinnamon and turmeric, 3 cloves, 2 cardamom pods)
two thyme and rosemary sprigs
salt, black pepper, extravirgin olive oil to taste
- Grind the spices in a mortar (unless you have chosen all powders, it’s surely faster!). Peel peas and fava beans and weigh the necessary quantity; clean the asparagus and take only 50 g of the more tender parts; clean the artichokes and dice 50 g very thin; dice lamb into chunks, taking apart a couple of bones to give flavour to the stew. Finely slice two spring onions.
- Put three tablespoons of flour in a plastic bag, add the lamb pieces and shake vigorously: in this way the meat will be evenly floured and you can easily remove flour surplus.
- In a large pan put 6 tablespoons of olive oil and saute the chopped onions along with the mixed spice, thyme and rosemary. Add the lamb and brown it, then pour half a glass of wine. When the alcohol evaporates, add a cup of water and let the stew simmer for 50 minutes on low heat. If while cooking you notice that the lamb is too dry, add some water.
- Meanwhile, let’s prepare the cous cous. Put 200 grams of water on the fire and take it off when boiling. Melt the tablespoon of turmeric powder in boiling and salted water, then add a tablespoon of oil. Put the cous cous in a bowl and put the water inside. Stir for a while, then cover the bowl with a plate or a lid and let the cous cous rest (cook the cous cous accordingly to the instruction on the packaging).
- Now we have to cook the vegetables. Chop the two remaining onions and brown them in a pan, then add all the vegetables except asparagus. Add a few tablespoons of water to braise the vegetables: be careful because they have not to boil. Use just a little quantity of water, to prevent that vegetables burn, but at the same time they have absolutely not to boil: this action is called brazing. After ten minutes add the asparagus and cook for five minutes more. At that point the vegetables should be ready: taste it. If they are a bit crunchy they are ok: pay attention not to overcook.
When the vegetables are ready, mix them to the cous cous. Stir well to mix everything, then prepare the cups you are going to turn upside down on a plate next to the stew.