New Recipes

1 Soak mussels in water with salt for 6 hours; Scrub bivalves in running water with a stiff brush to remove any sand or dirt; Scrape off any barnacles with a knife; Cut open the mussels over a bowl t.

Lamb Shorba

Ingredients :

1 onion, 1 clove of garlic, 1 dried red chili pepper, 2 tomatoes, 340g lamb shoulder, 337g garbanzo, 2 cups of water, 1/2 cup of yogurt, 1t oil.

1t cumin, 1/2t dry mint, 1/2t ground cinnamon, 1 cardmom, 1/2t salt, some saffron.

Preparation :

1. Peel, rinse and chop onion.
2. Peel, rinse and mince garlic.
3. Rinse, peel, and cut tomatoes into dices.
4. Rinse lamb shoulder; Trim off the hat; Cut into cubes; Blanch into boiling water for 20 seconds; Remove and drain.
5. Heat a pan with 1t oil over a high heat; Stir-fry garlic over a low heat till fragrant; Add the onion and stir-fry over a low heat till fragrant; Add the dried red chili pepper and lamb cubes; Stir-fry over a low heat briefly; Add seasonings; Stir-fry over a low heat briefly; Pour 2 cups of water to the pan; Bring to the boil over a low heat; Add all the ingredients (except the yogurt); Stir well over a low heat; Cook over a low heat for 1 hours; Add the yogurt and mix well. Ready to serve.