Ingredients
- 1 boneless leg of lamb weighing 1.5 kg
- 2 carrots
- a stalk of celery
- 6 artichoke hearts
- 1 onion
- 3 cloves of garlic
- 1 dose of saffron
- 1 bunch of fresh rosemary
- 1 bunch of parsley
- 2 lemons
- 1 teaspoon of cornstarch
- a handful of bird tongues
- 3 tablespoons of olive oil
- salt, pepper
-
Preparation
Cut the leg of lamb into large cubes of around 50 g. Season with salt, pepper, saffron and crushed garlic.Pour water into the low pot called: couscous maker. Add saffron. Bring to a boil.
Drop an aromatic garnish made up of carrot sticks, celery, parsley and a small onion into boiling water.
Arrange the rosemary sprigs in the couscous strainer. Place the pieces of lamb on top. Place the strainer on the pot filled with flavored water.
Surround the lamb with the reserved artichoke bottoms and stems. Cover. Leave to steam for 1 hour 15 minutes.
Filter the saffron cooking stock through cheesecloth (fine strainer + tightly woven fabric), over a saucepan (reserve 20 cl of juice).
Cut the carrot for the aromatic garnish into slices. Dip them into the pan.
Add chorba ?bird tongues? and oil. Cook for 10 minutes over high heat.
On the other hand, combine the reserved juice with the starch, and let it reduce over the heat.
Serve the meat on a bed of saffron sauce, surrounded by artichokes, and the chorba in a separate bowl.
