Why is the time changed? What is the real saving of this measure that alters our rhythm of life? I will not deceive you, see how it gets dark at six in the afternoon I do not like anything at all. I have no light to take the photographs and during the first days I am not clear with myself. The only advantage of adapting to winter time is that this Sunday we had one more hour to cook (or to rest). : D
At home we have opted to get down to work and prepare a few recipes. The first one I present to you has been a real success. A delicious dish and with which we have already solved the food of a couple of tuppers for this week. Ah! Willy has approved the recipe. You know that lately he has not much appetite but called by the smell of the lamb and the couscous that he loves, not only has he eaten a whole pot but he has repeated.
You must have several things in mind when cooking. The pieces if they are smaller will be cooked before. The meat of the stews like these are much richer when they rest, surely the next day you will suck your fingers even more. Ah! and if you prepare it in advance, put the orange juice and lemon zest before eating it.
- For the lamb stew:
- 1 kilo of lamb meat in small pieces to cook (I have taken boneless leg)
- Flour to batter the meat
- Extra virgin olive oil
- 2 onions cut into small ones
- 2 carrots cut into taquitos
- 1 branch of celery cut into small pieces
- 2 cloves garlic, minced
- 2 clean tomatoes - without seeds - in small pieces
- 150 ml dry white wine
- 500 ml beef broth
- 1 thyme branch
- 2 tablespoons mustard
- 4 tablespoons honey
- 1 lemon zest
- The juice of 1 orange
- Salt to taste
- Ground white pepper to taste
- For the couscous:
- 200 ml meat broth
- 200 gr of couscous
- 10 ml of extra virgin olive oil
- Salt to taste
- A few minced mint leaves
- Zest of a lime
- Ask the butcher to cut your meat in small pieces to cook Or cut them at home. Pass the meat through flour and remove the excess. Take the pot where you are going to cook the dish and cover the base with olive oil. Fry the meat slightly to "seal it" and once ready, go passing and reserving on a plate.
- Now you have to sauté the onion, sliced carrots, celery sticks and garlic cloves, when you're ready, add the cut tomato and without seeds and saute until the water that can release this last ingredient evaporates.
- Add the reserved meat, wine and salt. Let the alcohol evaporate.
- Pour the fresh thyme, honey and mustard and finally the meat broth and cook with the covered pot simmer for at least 1 hour or until the meat is tender - try pinching it with a fork.
- Pour the orange juice and lemon zest. Boil it and go.
- To make the couscous: Put meat broth, salt, olive oil and couscous in the Thermomix® glass and program 4 minutes, Varoma, speed 1.
- Move to a fountain and with the help of some forks, separate the semolina to make it better, put the lime zest and minced mint, mix and serve next to the meat.