Cubefield In Pokemon Version

TAJINE OF LAMB WITH SESAME

Last Sunday I had lunch a special guest, the uncle of my husband, a lawyer Roman gourmet, and why he attended the kitchens of Heinz Beck not only for dinner, but also as a sommelier, buy French delicacies from France Comptoir , ham Beyota by Tradition, and eat only fish or Gallura Quinzi Gabrieli and I had put a bit of anxiety at the time of the second but remained without words my Moroccan lamb stew, the tenderness of the meat, spread the scent around the house, the right balance between salt and spices in the taste, in short, did the trio and I stayed very satisfied!
My husband told me so, and given that the questioning as an oracle before every meal that takes place at home, this time (and not just this time) was right, he told me "if you want to impress you stew of lamb" ... we understand that they are men and have the same tastes!; Uncle accustomed to refined tastes and are always looking for authentic flavors remained fascinated by this method of cooking ( tajine ) essentially a stew at the plate terracotta with only water and 2 tablespoons of oil. The slow cooking over low heat (about 1 hour and 10 minutes) and the steam due to the presence of water creates a sughettino gorgeous and taste and texture that make it unique to the palate. It 's the most popular after the specialty Moroccan couscous. Tajine The name derives from the particular shape of the earthenware pot (bought during a trip to Morocco a few years ago) with a lid shaped like a cone ..... and everything is cooked in this particular clay called " tajine and has the unmistakable taste of Morocco ...... For me it was an apotheosis of pure exaltation Well let's say that when someone makes you a refined taste compliments our ego swells a little bit .... so much so that before leaving in the evening, yet I wondered, "How you call this dish? "
Alla fine mi sono resa conto che poi in fondo è un piatto molto semplice, tipico della tradizione marocchina ma il sapore di cannella attenua l'aroma dell'agnello e lo rende molto delicato, ormai l'agnello lo mangiamo solo così.
Se volete stupire anche voi i vostri ospiti proponete questo stufato ma prima fate un viaggio in Marocco e procuratevi il tajine.

Questa la ricetta:
TAJINE DI AGNELLO AL SESAMO
Ingredienti per 4 persone
1 kg di spalla di agnello tagliata a piccoli pezzi
2 cipolle
1 cucchiaio di cannella in polvere
1 cucchiaino di zenzero in polvere
2 cucchiai di olio evo
sale
pepe nero macinato al time
1 tablespoon sesame seeds
water

Rinse the meat under cold water, then reduce it in small pieces place it in a tajine, with finely sliced \u200b\u200bonions, salt, ginger and cinnamon, oil, to cover flush with water, cover and bring to a boil cook for 1 hour until the water has formed a thick sauce. Sprinkle with sesame seeds and serve directly in the tajine. When you lift the lid to taper your guests will be invaded by all the flavor of this Moroccan stew