Recipe ingredients
- 1 kg, 32 oz, frozen truffles
- 3 kg, 96 oz, lamb leg
- 1 tablespoon salt, as desired
- 1/2 tablespoon ground black pepper
- 1/2 tablespoon ground white pepper
- A dash of ground allspice
- A dash of ground cinnamon
- 1 medium onion, peeled and finely chopped
- 2 medium onions, peeled
- 3 stalks celery or parsley, chopped
- 3 bay leaves
- 1 tablespoon cornflour dissolved in 1/4 cup water
- 2 litters water
- 1/2 cup vegetable oil and butter mixture
Recipe method
- Remove the outer thin transparent layer of leg.
- Rub leg with salt, allspice and white pepper.
- Place in refrigerator for 1 night.
- Fry in oil and butter with 2 onions, cinnamon and black pepper.
- Cover with water. Add celery and bay leaves.
- Cover pot and cook on medium heat for 3 minutes or until tender.
- Place frozen truffles in boiling water for minutes.
- Remove and place in cold water for 15 minutes.
- Peel using a sharp knife. Cover with water. Add a dash of salt.
- Bring to a boil for 1 minute to be sure truffles are clean.
- Slice truffles. Saute chopped onion with some shortening.
- Stir in truffles slices for 7 minutes.
- Remove half the quantity of legs stock. Strain.
- Add cornflour dissolved in water to stock.
- Bring to a boil on medium heat until it thickens.
- Add fried onion and truffles to stock. Cook for 10 minutes.
- Serve leg with truffles sauce accompanied with brown rice.
Other arab recipes:
Lamb leg with truffles recipe
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