Lamb steaks cooked on the grill, together with pasta and kale seasoned with ras el hanout, are a strong dish that will delight guests. try also this skyr cake with blueberries recipe too.
Main course For 6 people
2 cloves of garlic
oil for browning
6 lamb gigot steaks approx. 120 g each
1 tablespoon of turmeric
3 tablespoons of ras el hanout
300 g of kritharáki noodles, in specialty shops, specialty shops
8 dl of broth
80 g of kale leaves, weighed and cleaned
Freind’s kitchen recipes, Avocado and apple smoothie.
How to proceed
ca. 20 minutes
Slice the lemon and garlic. Cut the onion into wedges. Heat the oil in a pan resistant to the heat of the fire. Season the lamb with salt and pepper. Briefly brown it on both sides in oil, until it takes on color. Remove the meat from the pot and put the onion, garlic, turmeric, ras el hanout and pasta in it. Fry briefly, then turn off with the broth. Add the kale, lamb and lemon slices. Put the lid on and place in the embers (attention: the embers must not be too hot!). Let it cook for 15-20 minutes.
The embers should be covered with a whitish layer, otherwise it is still too hot.
Kritharáki are a type of rice-shaped pasta that is often used in Greek cuisine.