Sparerib With Lentils Recipes

Steps:

• Put lentils, onion, bay, salt, pepper in pot and just cover with water.
• Simmer 1 hour or until lentils are tender.
• Preheat oven to 350.
• Pour (undrained) into baking pan.
• Cut spareribs in portions. Brown on all sides, season and put in lentils.
• Bake, uncovered about 1 1/2 hours.

Steps:

• Bring the lentils to the boil in a large kettle of water and simmer, covered, for 35-40 minutes until soft. Drain.
• Heat the oil in a large, heavy-bottomed saucepan and fry the onion, garlic and peppers gently until soft, about 5 minutes.
• Mix in the cooked lentils and the tomatoes, parsley, bay leaf and water. Season well. Cook over moderate heat, stirring, for 10-15 minutes, or until most of the liquid has evaporated and the mixture is fairly thick.
• Preheat oven to 400 degrees.
• Spoon the mixture into a lightly greased ovenproof dish, removing the bay leaf. Make four slight hollows with the back of a spoon. Break in the eggs. Sprinkle with the sherry, cover and bake for 20 minutes, or until the egg whites are firm.
• Serve at once, garnished with the parsley sprigs.

Steps:

• Wash the chicken & marinate it in a mixture of grated onion, olive oil, ginger, ras el hanout, salt, & pepper for at least 2 hours in the refrigerator.
• Note: The m'semmen takes the longest to make & it should be started before cooking the chicken. I find it helpful to make 2 smaller batches instead of 1 large one. One to make before cooking the chicken & the other to make while the chicken is cooking.
• M'semmen: In a large bowl mix 2 1/2 cups of flour with 1 tsp salt & 1 tsp sugar. Add enough lukewarm water to the mixture to form a stiff dough. (Flours differ in their ability to absorb moisture so no precise amount can be given. Add a small amount at a time. If you have added too much the mixture will be extra sticky and it will be hard to get off your hands, add a little more flour. The right consistency should allow the dough to pull easily off your fingers).
• Knead the mixture for 5 minutes until it forms a smooth dough. Pull the dough apart into golf ball size balls, around 12-15. Pour 1 tablespoon of oil onto a large pizza pan. Lightly roll each ball in the oil then place back into the bowl (this helps insure the balls do not dry out).
• Note: The next steps is where you really should have 2 people. One to form the m'semmen & one to cook it.
• Person 1: Make sure your hands & the pizza pan are well oiled (you will have to keep adding more oil for each ball). Take one ball & gently spread it out with your oiled fingertips stretching the dough in all directions until it is very thin. (It should be thin like paper but you don't want it to pull apart).
• Person 2: Drizzle a small amount of oil in a large frying pan with your finger tips. Heat the pan over medium heat until it gets hot. Lay one sheet of m'semmen in the pan & cook on each side until it has golden spots.
• Repeat the previous 2 steps until each ball has been cooked. Place the m'semmen on a plate to be used later.
• In a 8 or 10 quart pressure cooker place 4 cups of water, onion strips, parsley, spices (except the fenugreek), oil, & chicken. Simmer, uncovered, on medium heat for 10 minutes. After that time turn the chicken over & simmer, uncovered, for 10 minutes more. (You may use a regular pot if you don't have a pressure cooker. The cook times here are the same).
• While the chicken is simmering start your second batch of m'semmen, repeating all the steps for it. You should end up with around 25 sheets of m'semmen in all.
• After the chicken is done simmering add the lentils, smen, fenugreek & another cup of water to the bottom of the pressure cooker. Make sure the chicken is breast side down. Seal with the lid & cook for 10-15 minutes more, after it begins to hiss. It is ready when the chicken & lentils are tender. (If using a regular pot the cook time is longer, around 30-40 minutes).
• Take all the m'semmen sheets & shred them into 1 inch pieces. Place them in the top of a couscoussier or steamer. Steam them until they are limp & warm.
• Scatter a thin layer of shredded m'semmen in the bottom of a large deep platter. Place the chicken in the middle of the platter. Litter the rest of the m'semmen around the chicken. Pour a generous amount of lentils & sauce over the chicken & m'semmen. Put any extra sauce into a bowl with a ladle to be used to dish up additional sauce while eating.

Steps:

• Cut lamb ribs apart and trim off heavy excess fat. With meat cleaver or sharp knife, cut each rib across into thirds so each piece is about 1 1/2 to 2 inches long.
• Wash lentils and pick over but do not soak.
• Place lamb ribs in cold skillet and gradually heat until they are frying and fat melts. Turn frequently so all sides brown.
• When lamb is golden brown on all sides, remove to 2-quart casserole or stew pot. Add onion and carrot to hot lamb fat in skillet and saute over moderate heat until golden brown. Stir in tomatoes and liquid, bring to boil and scrape in coagulated pan juices with wooden spatula. Pour over ribs in casserole. Add garlic, bay leaf, thyme, salt and pepper and 2 cups water.
• Bring to boil, then gently stir in lentils. Add enough additional boiling water to come just to level of lentils. Bring to boil, cover, reduce to simmer and cook steadily but gently for about 2 hours or until lentils and lamb are tender. Add boiling water as needed during cooking and stir gently every half-hour or so.
• Adjust seasonings, adding a few drops of vinegar if you like.
• This can be served with rice. One cup of raw rice cooked in boiling salted water will be about right.

Steps:

• Lightly toast the cumin, coriander, clove, cardamom, and pepper in a pan.
• Grind this in a spice grinder and set aside.
• Sweat onions, smashed lemongrass stalks, and ginger in extra virgin olive oil until translucent over medium heat.
• Add garllic, spices and kaffir leaves.
• Cook an additional 2 minutes.
• Add coconut milk and simmer covered for 20 minutes.
• Blend until smooth, strain and chill.
• Note: this also freezes well.
• Simmer lentils with kaffir leaf in vegetable stock until done.
• To Finish the Dish:.
• Saute any mixed chopped vegetables of your choice in extra virgin olive oil and add cooked lentils, the sauce and simmer until hot. Garnish with fresh cilantro and serve with hot sauce.