Friday, February 21, 2014

Honey-glazed lamb shoulder, dates and nuts Recipe

Very nice recipe for holidays.
My family very like it

Materials to 8 servings:

2 Kg of Lamb shoulder slice to thickness of 2 cm pices.
Salt and freshly ground black pepper.
Oil for frying
4 medium carrots
2 large onion
8 cloves of garlic
2 parsley roots , peeled and thinly sliced
1 celery root , peeled and finely chopped
Leaves from 4 sprigs of thyme
4 cups dry red wine
1 cup Silan (If you don't know what it is you can put honey and water 3/4 cup of honey and 1/4 cup of water)
1.5 cups shelled walnuts and roasted


+ Season the Shoulder lamb with salt and pepper.
+ Heat some oil in a large heavy pot and scorch the meat on both sides. Remove from the pot and reserve in the side .
+ Add the Root vegetables to the same pot and saute for about 5 minutes
+ Return the lamb shoulder into the pot and place on the vegetables. Pour wine and Silan, and complement the shoulder cover with water about 0.5 cm above the shoulder. Bring to a boil , lower the heat and simmer for two hours and a half until the meat is very tender .
+ Half an hour before the end of cooking you can add more root vegetables cut for a supplement crisp dish .
+ Place the root vegetables on the dish , on them place the lamb shoulder and nuts and pour a little sauce . If the sauce is too liquid , you can reduce it in cooking before serving.

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