HEAVY LAMBS WITH GREEN APPLES, ONIONS AND RICE
Ingredients
1.5 kilo
heavy lambs (lamb lying in the second year of life)
6 large
green apples
5 large dry onions
1 cup orange
juice
The juice of
one lemon
Salt, pepper
2-3 sprigs
of fresh rosemary or a TB dry leaves
4 allspice
berries
Oregano and
savory
1 TB coriander
grains
1 tsp grated black
pepper
300 g. of rice for pilaf
Instructions
How to
prepare the meat
Buy the meat two days before the cooking.
I usually buy the meat from the front leg and the neck of the animal. But
all parts of the animal are suitable for this dish.
Ask the butcher to carve your meat as he does for the roast in the
oven.
Put the meat under the tap and wash out any small pieces of broken bones
that there are on it.
Sprinkle salt, pepper, oregano and savory all around the meat.
Coat it carefully all around with olive oil.
Put it in a pan.
Wrap it with plastic wrap and put in the refrigerator on the top
shelf.
Leave it to be marinated for two days.
On the third day put in a large pot 3 liters of water and place it over
high heat.
Once the water boils pour in an onion peeled and chopped.
Add salt, the coriander grains and the black pepper.
Pour into the pot the sprigs of rosemary or the rosemary leaves.
Let the onion to boil for five minutes and then put into the pot the
marinated meat.
Boil the meat over medium heat for one and a half hour to two hours.
Check to see if the meat is ready.
Peg a fork into the meat.
If it plunges into the meat without resistance, the meat is ready and you
must stop the boiling.
But if the meat is still hard leave it to boil as long as it needs to become soft.
When the meat is done, remove the pot from the heat.
With a long fork take the meat off the pot and put it in a shallow pan.
Sprinkle some salt over it and leave it aside to cool.
How to
prepare the pilaf
Strain the broth of meat with a strainer.
Measure 5 cups of that broth and put it into another pot.
Place that pot over medium heat.
Peel the onions well outside.
Remove the outer leaves and leave only the tender part.
Cut each onion into six pieces.
Drop the onions into the boiling broth.
Let the onions boil until they become soft and tender.
Use a circular baking pan 30 cm in diameter.
Scour the green apples from their skins.
Cut each apple into quarters and place them regionally into the pan.
Pour into the pan 1 cup orange juice and the juice of one lemon.
Place the pan in the oven on the first rack from the bottom and bake at 200
C degrees.
Wait for the broth to boil again.
Scour the meat from the bones and fat.
Cut them into pieces in the size of walnut.
Let the broth to boil for 3-4 min. Add into the pan the rice and stir.
Add meat and stir again.
After 15 minutes look at the food and stir the rice.
At this time the green apples are starting to get a dark beige color and
smell toasted.
Put a tablespoon of rice into a plate. Try it to see if has
sufficiently softened.
Because the green apples are cleaned, they become soft easily.
Never mind that they become like jelly, because their taste goes into pilaf
and makes it delicious.
Turn off the oven and leave the pan inside for 10 minutes.
Then remove it from the oven and try its taste to see if everything is okay.
Leave it to cool a bit and then serve.
