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Quick Lamb with Chick Peas and Fresh Mint, “Couscous” Style Recipe
Quick Lamb with Chick Peas and Fresh Mint, “Couscous” Style
Jean Bardet, anc. Château Belmont
Jean Bardet, anc. Château Belmont
The Cuisine of Tours
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: About 90 minutes
Difficulty: Easy
Ingredients for 4 servings
- 800 g (1 lb. 12 oz.) Lamb loin, cubed
- 200 g (7 oz.) Chickpeas
- 2 small zucchini
For the jus
- 1 kg (2 1/4 lb.) small bones and trimmings from the lamb, fat removed
- 1 onion
- 1 carrot
- 1 leek, white part only
- 2 tbsp. tomato paste
- 2 cloves
- A pinch of quatre-épices, cinnamon and nutmeg
- Zest of 2 oranges
- 4 white rose buds
- 1 bird's eye chili
- 1 tsp. ground cumin
- Salt and pepper
- Cilantro and mint leaves
  1. Make the couscous-style broth by browning the small lamb bones and trimmings; add 7 litres of cold water.
  2. When it comes to a boil, skim the surface and add the remaining ingredients. Let cook for 1 hour. Strain the liquid.

Stage 2

  1. In another pot, cook the previously blanched chick peas in the broth with the zucchini, sliced into rounds.
  2. Brown the cubed lamb in a non-stick pan; season with salt and pepper. Cook blue rare: that is, sear the surface of the meat but leave the interior very rare.
  3. Add 2 ladlefuls of the broth to the pan; scrape the bottom to release all the browned meat juices; let simmer for a few minutes to make a good bouillon.
  4. Place into serving bowls; add the chick peas and zucchini and garnish with mint and fresh cilantro.
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