Point
UNILLOY pot witch have high heat storage and good thermal insulation is the most suitable for steam cooking of meat and vegetables. It can easily to enjoy Moroccan cuisine by soup of vegetables with spice and lamb.
Ingredient 5 servings
- Lamb bone-in meat
- 800g
- Eggplant
- 2
- Zucchini
- 1
- Radish
- 10cm
- Pumpkin
- 100g
- Tomatoes
- 4
- Onion
- 1/2
- Carrot (small)
- 1
- Celery
- 1/2
- Cumin seeds
- 1/2 teaspoon
- Caraway seeds
- 1/2 teaspoon
- Garlic
- 1 clove
- Red pepper (remove seed)
- 1
- Olive oil
- as appropriate
- Couscous
- 150g
- Butter
- 1 tablespoon
- Boiling water
- 300 ㏄
- Salt and pepper
- as appropriate
1
Zucchini and eggplant cut quarters into the length of 4 cm and sprinkle salt. Left for a while, wipe the moisture off.2
Radish cut quarter round into thickness of 1 cm.3
Tomatoes extracted seeds and peeled with hot water, and chopped.4
Onion sliced into wedges, carrot and celery cut into round slices of 1 cm.5
Place olive oil, cumin, caraway and mashed garlic into UNILLOY 22cm casserole, put red pepper and heat low.6
Then good smell come out, place ①②③④ into pot, add salt and steam about 5 minutes with the lid.7
lamb sprinkled salt well, and baked well from side of the fat on a frying pan.8
Place ⑦ into the pot, add pepper and steam about 20 minutes.9
Pumpkin cut into wedge of 1 cm thickness and place in pot.10
Couscous placed on a bakeware, add butter and boiling water, mix well. And steam 10 minutes with wrap as it is. And heat for 3 minutes in a microwave oven.11
By insert the knife in between the bones, cut each bone with meet. Serve on a vessel with soup, vegetables and lamb.
このレシピのカテゴリー
Tomoko Okada – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.
