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Lamb Thigh with Truffles

2013-01-26
Truffles
  • Yield : big dish
  • Servings : 12
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m

Ingredients

  • • 1kg of frozen truffles.
  • • 3kg of lamb thigh with bones.
  • • 1 tablespoon of salt (to taste).
  • • ½ a tablespoon of grinded black pepper.
  • • ½ a tablespoon of grinded white pepper.
  • • A sprinkle of grinded sweet condiment.
  • • A sprinkle of grinded cinnamon.
  • • A medium sized peeled and finely minced onion.
  • • 2 medium sized and peeled onions.
  • • 3 sticks of chopped celery or parsley.
  • • 1 tablespoon of melted in ¼ a cup of water corn starch.
  • • 2 Liters (8 cups) of water.
  • • ½ a cup of vegetable oil and ghee (mixed).

Methods

Step 1

• Remove the thin skin or the external layer from the meat, then rub thigh with salt and sweet condiment and put them in the fridge for a whole night.

Step 2

• Roast all the sides of thigh in ½ a cup of vegetable oil and ghee with the 2 onions, cinnamon and black and white pepper.

Step 3

• Immerse thigh with water. Add celery and laurel leaves and then cover the pot then put it on a moderate heat for 3 hours or until the meat becomes cooked.

Step 4

• Put frozen truffles in a hot water for 5 minutes, raise and put them in cold water for 15 minutes (to remain solid).

Step 5

• Peel them with knife.

Step 6

• Immerse them with water, then add a sprinkle of salt, then leave them on heat for a one boil until you’ll be sure from being devoid from sand.

Step 7

• Cut truffles into slices.

Step 8

• Fry the minced onion with a little of ghee, then add truffles slices to it and flip them for 7 minutes. And then raise half of the amount of thigh’s soup and add it.

Step 9

• Add melted in water corn starch to it, and then boil it on a backburner until it condenses.

Step 10

• Add fried onion with truffles and leave them on heat for 10 minutes.

Step 11

• Serve thigh with truffles sauce and brunette rice beside this meal.



By AleppoFood team

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