The table of old times,
The Book of Recipes
Mamonia
Era: Middle Ages / Category: flat
Liberté de naughty , 14th century
Ingredients
For number people:
- 1 sheep shoulder (about 1.5 kg), boned and finely chopped or crushed
- 3 tablespoons of olive oil
- 1 large chopped onion
- 2 to 3 tablespoons of liquid honey
- 1 tablespoon of grated ginger
- 1 Safran Pointe
- 1 teaspoon of ground cinnamon
- 25 cl of unsweetened almond milk
- 150 g full or semi -complete rice
- Salt and pepper
- Grilled tapered almonds, for dressage
The preparation
1- Heat the oil in a casserole dish, then gently brown the meat already minced until slight coloring. Remove and reserve.
2- Brown the minced onion in the same casserole until it becomes melting.
3- Put the meat back in the casserole dish. Add raw rice, almond milk, honey, ginger, saffron, cinnamon, salt and pepper. Mix carefully.
4- Cover with an aluminum leaf pierced in the center and bake in the oven at 180 ° C (th. 6) for about 2 hours, until a dense and creamy texture is obtained.
5- Place in individual portions and sprinkle with grilled tapered almonds just before serving.
Annotations
• In this fairly faithful interpretation, sheep's meat is almost crushed, unwelling almond milk replaces any other liquid base, and rice gives the dish its characteristic texture.
• The addition of a melting onion, to enrich the aromatic base, the final dressing with grilled tapered almonds, as well as baked cooking, covered with a pierced aluminum sheet, are modern adaptations, thoughts to preserve the flavors and restore the slow softness of cooking to the stifled.
