Spice lamb
Instructions
Place the Mint in a mortar, dried bay leaf, a few grains of pepper, coriander seeds, sugar, cinnamon and cloves and pounded with a pestle, to reduce everything to dust.
Transfer the powder into a bowl, add 50 g of salt and mix thoroughly.
Chopped lamb meat and sfregatela evenly with the mixture, to flavour it to taste good.
put it in a bowl and let rest, covered with a towel, for a day.
After this time, Brown the meat in a pan with hot oil over high heat for 4-5 minutes, occasionally rigirandola to colorisca in a uniform manner; then add the juice of two lemons, zest of one and the remaining liquid in the soup-tureen after marinating meat.
Cook at low heat for an hour and a half, covered container, stirring often with a wooden spoon, then serve.
If you want, you can keep the meat: put the broth in glass jars clean and dry, filling them for three quarters, close and sterilized for 1 hour.
Keep over 3 months; at the time of use, then heat in a Bain-Marie, moderate heat.
Ingredients and dosing for 4 persons
- 1000 g of lamb
- 1/2 teaspoon of dried mint
- 1 leaf of laurel
- 5 coriander seeds
- 1/2 cup of olive oil
- 1 teaspoon of sugar
- 2 lemons
- 1 bit of cinnamon
- 3 cloves
- 50 g of coarse salt
- Peppercorns