1/2 Kg of Lamb that isn't very large, without fat (shoulder, leg or skirt) in pieces
1 small onion
1 clove of garlic
1 o 2 soft tomatoes
Cooked chickpeas (they can be boat)
Raisins and pine nuts
Cumin (they are very important)
Saffron or paprika
The meat is placed in a pot with cold water and let it boil, by removing the foam.
Chop all the vegetables into large cubes and add to the meat, except the Eggplant and Zucchini that are added later because if not be rolled back, and the spices except cumin. Is left to Cook as 45 minutes to fire slow. Then add the chickpeas, raisins, sprockets, Eggplant, Zucchini, and the cumin, enough, and let it cook a bit more, carefully to not dump the vegetables.
You can prepare the meal as it puts in the package. But if you buy the authentic Arabic, its preparation is more difficult. First you have to boil water with salt (the same measure of water than from semolina, and when it is hot you pour it over the semolina and let the grain to swell. Then you put it in an escurreverduras or a small hole strainer and put them on the Pan where the cooking stew, so go making steam. If you have a pot of steaming, perfect. You try it and is made when it is not hard.
You enter it with a drizzle of olive oil (little) and remove it.
You serve it in the following way: The meat and vegetables, well drained, and semolina, and the separate stock, Although eaten all together. In the dish you serve you semolina, vegetables, and you rocías it with the broth to your liking, more or less soupy. If you want can add you spice.
You can add other vegetables such as pumpkin, Col, celery.
Recipes easy to https://recetasdecocinafaciles.NET /