Ingredence:
Organic shoulder (Butterflyed) of lamb or kid.
1 Large red capsicum.
2 Large red onions. Diced.
6 Cloves of garlic. Finley choped.
440g tin of Faggoli beans.
800g tin of diced tomatoes.
2 tea spoon of paprika.
2 tea spoons of ground cummin seeds.
1 tea spoon of cracked peper.
2 preserved quarters of lemon.
2 tea spoons of salt flakes. Not rock salt; It's shit.
Method:
Marinate the shoulder in the diced onions, garlic, and peper with a little olive oil added to spread the flavor. Try to marinate overnight if you can. Remove meat from the marinade, reserve the marinade. In a pre heated large thick based pan add the shoulder, sear well on all sides. Add the onion garlic marinade, and saute for a good 5 minutes. When the onions have caramelised, add the capsicum that has had the placenta removed and the flesh cut into long strips. Also dice and add the preserved lemons. As the capsicum starts to become soft add the tomatoes and the spices, include 1/2 the salt. Now would be a good time to start some rice to to use as a bed at plate up time. At a fast simmer add the beans then reduce the sauce on the move. As the sauce thickens test the meat for doneness. Don't cut the flesh. Press it and use the finger thumb method. (The technique for the finger thumb method is listed in a preveious posting. Have a look if your not sure). If the meat is done, taste for seasoning, adjust if necessary.
Plate up:
On a large plate spoon the sauce over a heaped bed of rice. Rest the meat, then thinly slice and fan it on top. Serve promptly. For this one I added a few peices of sour doe bread to mop up the juices and act as a simple bruschetta when heaped with meat and sauce.
Beverage is up to you. But I liked a quality Merlot. If it's winter I would suggest a robust not to dry larger..........
2 comments:
Yummy. But weren't you hot cooking this on such a hot day?
Mum
Oh My Faggoli Bean! This looks awesome!!
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