Couscous
Couscous raisin cannelle et son épaule d'agneau dorée
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400g of Panzani Couscous
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2 teaspoon of cinnamon
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½ teaspoon saffron powder
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1 teaspoon salt
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30g of butter
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2 tablespoons of orange water
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½ kg of lamb shoulder
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Raisins
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1. Salt the whole shoulder and steam it in the top part of the steamer for 45 minutes.
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2. In a bowl, combine the saffron, salt, pepper and melted butter.
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3. Remove the shoulder from the fire and coat with the butter-spice mixture.
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4. Arrange your shoulder in an oiled dish. Bake in the oven for 30 minutes at 120°C (Th. 4), so that the meat gets good and golden. 10 minutes before the end of cooking, let your grapes rise in a glass of warm water and add the orange flower water.
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5. At the same time, start making the Couscous. Put water on to boil (1 Litre of salted water for 1 Kg of grains). Mix the sunflower oil in with the grains. Pour boiling water over them. Allow to rise. Add melted butter, and divide it all in two.
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6. Mix the grains with raisins and cinnamon in a large platter. Garnish your Couscous with the remaining cinnamon.
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7. Serve the shoulder hot, with the sweet Couscous on the side.
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