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Lamb with dried grapes and sweet potato

5/5/2019

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Ramadan is here and I think this can be great dish for iftar. It's Morroccan recipe and it's one of Gorden Ramsay's recipes I tweaked a little bit and am sharing it with you. 
 
Process is easy, you will need only one pot and my advice is to mix all spices before you start, and chop all veggies & meat and the whole process will be done in minutes.  
 
You will need:
 
800 gr Lamb (cut into cubes) 
2 onion (sliced) 
3 - 4 garlic cloves (minced) 
3 - 4 TBSP tomato paste 
2 sweet potatoes 
100 gr dried grapes 
ginger  
salt, paper,
2 cups chicken or beef stock
olive oil 
 
Bring together these spices in one small jar: 1 tsp of: coriander, cumin, smoked paprika, fennel seeds, 1 cinnamon stick, 1 - 2 peaces bay leaf and 1/2 tsp saffron. 
 
Process: 
Season meat with salt and pepper. Heat olive oil, brown meat and set aside in a different jar. 
Using same pot, saute sliced onions, season with salt and pepper, add minced garlic, sliced ginger and fresh coriander and stir for a bit. Then add all spices from the list. Stir all together and pour in tomato paste. Stir well and put back meat on it. 
Add dried grapes and beef (or chicken stock), cover with lid, reduce the heat and let it simmer for one hour. 
 
After one hour add sweat potatoes cut into small cubes, stir, and let it simmer for one hour more. 
 
You can also use oven. In that case bake on 170 C.
 
Serve with fresh parsley
 
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Marokanska janjetina sa slatkim krompirom I grozdjicama 

Stiže Ramazan. Ovo bi mogao biti jedan od recepata za porodične iftare. Rijec je o marokanskoj janjetini, jednom od recepata Gordona Ramzija, kojeg sam malčice izmijenila i dijelim ga s vama. 
 
Ovih dana u mesnicama mozete naci janjetinu i to po vrlo povoljnoj cijeni. Savjetujem da za ovaj recept koristite but. Zamolite mesara da otkloni kost, koju mozete koristiti za temeljac. 
 
Kuha se u jednoj posudi I super je jednostavno. Ovaj recept mozete kuhati ili zapeći. Ukoliko koroistite pecnicu, vodite računa da koristite i adekvatnu serpu ili tepsiju s poklopcem. Ukoliko ranije isiječete meso, povrće i sve začine naznačene u receptu stavite u jednu malu zdjelicu, priprema vam nece oduzeti mnogo vremena, pa se možete posvetiti drugim stvarima važnim tokom ovog posebnog mjeseca. 
 
Potrebno vam je:
 
800 grama janjetine (narezati na kocke) 
2 glavice crvenog luka (izrezati)
3 - 4 cehne bijelog luka (protisnuti) 
3 - 4 TBSP paradajz pirea
2 slatkog krompira (izrezati na manje kocke)
100 gr sughih groždjica
jedan komad djumbira (velicine prsta)
so, biber
2 solje temeljca 
maslinovo ulje
 
Sljedece zacine stavite u male zdjelicu: 
po 1 kašičica: korijander, kim, aleva paprika, zrna komoraca (ako ne nadjete zacin koristite sadrzaj vrećice čaja), 2 lovorova lista i 1/2 kašičice šafrona. (Šafron možete i izostaviti)
 
Proces: 
Janjetinu posolite i pobiberite a onda lugano preprzite na maslinovom ulju. 
Potom meso stavite u posebnu zdjelu a u onu u kojoj ste preprzili janjetinu stavite luk i lagano ga predinstajte. Zacinite luk s malo soli i bibera. 
Dodajte i bijeli luk, djumbir i korijander, promijesajte. Potom saspite zacine koje ste sastavili u jednu zdjelicu, sve dobro promijesajte i dodajte paradjz pire.
 
Na te predinstane začine vratite i komade mesa u serpu, zalijte temeljcem i dodajte suhe grozdjice. 
Poklopite, smanjite temperaturu i neka se krcka na laganoj vatri sat vremena. 
 
Nakon toga, dodajte i slatki krompir isjecen na kocke, ponovo poklopite i ostavite da se lagano kuha jos sat vremena. 
 
Mozete koristiti i rernu. U tom slucaju janjetinu pecete na 160 - 170 C. 
 
Posluzite uz svjezi persun. 
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