- ram meat with bone 750 g.
- onion 100 g.
- carrots 50 g.
- peppers 50 g.
- iodized salt, ground pepper, paprika to taste
- cus-cus 100 gr.
Preparation time: less than 60 minutes
RECIPE PREPARATION Aries with couscous !:
The mutton is washed, peeled, cut into suitable pieces and boiled in cold water with a little salt approx. 1 hour. After the first boil, it foams. Meanwhile, clean the onion, cut it into small pieces and add it to the water and oil for approx. Ten minutes. Add the carrot and finely chopped pepper. The meat is removed from the water, deboned and added to the mixture of onion, carrot and pepper. Season with salt, pepper and paprika. Let it boil for approx. 20 minutes together. After the food has boiled, turn off the heat and add the couscous. Cover and let it swell approx. Serve hot sprinkled with greens. Good appetite!
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Tender mutton chops with parsley salad
I don't know why, but these chops have been on my mind for a very long time. I ate the best ones in Turkey, during the holidays, somewhere in a corner of the bazaar, in a place that seemed forgotten by the world and untouched for days. Such places should be visited, because they hide dishes or cooking techniques that you will not find in the hotel where you spend your vacation.
Like any gourmet, I immediately opened a discussion with the locals about the quality of the meat and the difficulty of finding such tender meat in Romania (especially since we don't eat so much ram), and they were kind enough to tell me how to always make it perfect… and they were right.
For the recipe I needed: 400 gr ram chops (as young as possible), a teaspoon of whole cumin, olive oil, salt, pepper, 300 ml milk, 4 bundles of parsley, a pomegranate, 1/3 cup cooked couscous ( over 1/3 cup couscous put 1/3 cup boiled water and leave for 3 minutes), juice of 1-2 lemons, a large diced tomato.
Start with the chops. I hope I managed to gain your trust, so give them salt and pepper and leave them in the milk overnight. The maceration process is long, so do not skip this step, because then you will have to depend only on the quality of the meat. The next day, wipe the chops with napkins, put salt, pepper, cumin and a little olive oil on them and brown them well in the pan on both sides. It takes about 6-10 minutes.
Because they match very well with something fresh, I made the parsley salad. To do this, finely chop the parsley, add the pomegranate seeds, diced tomatoes, couscous, lemon juice, a tablespoon of olive oil, salt and pepper to taste.
Because mutton is the central element that I have stayed with for years and years, I will describe it briefly - the meat comes out so tender that it can "break", and the cumin gives it a special taste. So special that you will start using it more often for meat and less for tea.
Ingredients for the recipe for fudulii in the pan
- 2 pieces of cleaned fudulii
- 4 onions
- 3 tablespoons oil
- 1 tablespoon butter
- Salt and pepper
How do I prepare the recipe for mutton fudulias in the pan?
The fuduli are put in water with vinegar and kept for 1 hour. Enough water to cover them, about 1 cup and 2-3 tablespoons of vinegar. To remove the specific smell of ram. Peel a squash, grate it and slice it.
Peel the onion and cut it into juliennes.
Heat a frying pan, add the oil and butter, put the slices of fuduli. Fry in medium heat on one side then turn and add the onion. Fry everything until small and soften and season to taste with salt and pepper.
Serve as such or with a lettuce next to it. A cup of fresh or slightly harsh must works great now!
It's the kind of peasant food, simple, appreciated by connoisseurs.
The average grade given by the jury for this recipe is 10.
Recipes with Gina Bradea & raquo Recipes & raquo Pan-fried mutton fillets, peasant recipe, simple
On Saturday I went to a supermarket and he winked at me. husband :)), saw mutton meat and asked me to buy it because he likes it very much. So I made a steak (just for him). The recipe is very simple, just leave the meat to marinate for several hours.
- 600g mutton (I had a cutlet and a few cubes of meat)
- 6-7 cloves of garlic
- dry red wine approx. 400 ml
- salt pepper
- sage, a bay leaf, rosemary
We wash the meat and put it in a bowl. Pour the wine over it to cover it and add the derozmarin, bay and sage leaves.
Let it marinate for 5-12 hours. I let her stay overnight.
Then we put it in a thicker tray, season it with salt and pepper and among the pieces of meat we put the garlic cloves.
Add the marinade (half), cover with foil and bake in the oven for 1 hour and a half.
(Check the meat from time to time and if necessary add the marinade). Then take the foil and leave until the sauce decreases and the meat browns nicely.
Serve with mashed potatoes. She is very young.
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Potato stew with potatoes
The mutton is washed well, drained of water, cut into pieces, two in portions, given salt and fried in a pan with hot lard. After the meat is browned, remove it to a bowl. In the remaining lard, fry the cleaned and sliced onion, which is then quenched with broth, paprika, soup or hot water. Season with salt and add the fried meat, finely chopped garlic and thyme. It is then left to simmer for two hours. Peel the potatoes, wash them, cut into larger squares and add to the meat and sauce. Boil together for another 30 minutes. Serve with chopped greens on top.
Nutritional values per 320g serving (100g bone meat, 100g sauce, 120g potatoes)
Recipe: How to cook couscous
- 1 cup of couscous
- 1 cup and a half soup
- 6 tablespoons olive oil
- 2 tablespoons lemon juice
- pieces of boiled or roasted meat
- boiled or fried vegetables
- spices (we will detail them below)
- Put the soup together with the lemon juice and the boiling oil in a bowl with a lid, preferably a flat one.
- Turn off the heat and remove the pan from the heat.
- Add the couscous granules and mix gently to make sure the liquid reaches everywhere (not too much!)
- After 5 minutes, lift the lid and with a fork, stir the couscous well to make sure that the granules have come loose.
- Mix with pieces of meat and vegetables.
- Serve hot or at room temperature.
Preparation time: 15 minutes
Basically, the couscous can be combined with almost anything. It is important, as I said, to & # 8220adjust & # 8221 the soup in such a way that it matches the rest of the ingredients. Below are some ideas, but soon you will make your own combinations.
Aries with couscous! - Recipes
Only when I hear of marinated mutton chops, does it leave my mouth watering :)
Marinating is a method that not only helps to soften the meat, but also gives it flavor, by using and combining sauces, vegetables and spices.
It will reveal a very successful marinade recipe that I use quite often)
- mutton chops - 10-15 pcs
- red wine (semi-dry) - 200 ml
- pomegranate essence / concentrate - 50 ml
- fresh thyme - a few threads
- onion - a piece
- garlic - 3–4 pieces
- balsamic vinegar - 2-3 tbsp
- grape seed or soybean oil - 100 ml (I use one of these 2 assortments of oil… more details about oil, find in the section "TIPS & IDEAS")
- orange - one piece (use orange juice)
- pepper - a teaspoon
- salt - a teaspoon
For starters, DO NOT wash the meat. Gently remove the blood with a napkin, if necessary. If washed, much of the meat's flavor is lost. Portion the chops individually, then thoroughly clean the bone of each piece of fat and skin (DO NOT debone, keep the chops with the bone!).
Peel the onion and garlic and cut it into juliennes.
Wash the orange and squeeze.
Mix red wine, pomegranate essence, balsamic vinegar, oil, orange juice, salt, pepper, onion, garlic and thyme peeled. Then add the mutton chops in the above composition, baptized marinated), in a bowl covered with foil to keep it fresh or aluminum, or in a plastic container with a lid and keep in the refrigerator for 24 hours.
After 24 hours, place the chops nicely arranged in an oven tray, together with the composition in which it was marinated, in the oven heated to 180 ° C, for about 20 minutes. this depends on how we prefer the mutton chop, more bloody, medium or well done.
Baked mutton chops can be served with rice garnish, baked potatoes and baked vegetables, grilled or sauteed.
Aries with couscous! - Recipes
Well, the ingredients in the recipe don't quite match the recipe as I see it.
I do not understand. As I said, this is a recipe copied entirely from a professional recipe book 53 years ago. I didn't prepare it myself, I have nowhere to buy couscous here, where I live. If you want, I put the picture of the page where I got the recipe from, but I don't see some ingredients on the list, and others in the preparation.
The picture may contain something other than what is written in the recipe, it is an indicative picture, if you click on it, it will take you to the site where I took it. From wikimedia, as far as I know, and it is the picture in the public domain, meaning it can be taken for free.
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