Crispy Lamb's Feet Packets on EggplantTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 40 minutes
Cooking time: 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:109.3 kcal
Proteins:3.3 g
Fats:7.3 g
Carbohydrate:6.4 g
Fibers:2.3 g
Sugar:2.3 g
Cholesterol:9.5 mg
Sodium:74.2 mg
Calcium:85.3 mg
Energy:410 kcal
Proteins:12.5 g
Fats:27.5 g
Carbohydrate:23.9 g
Fibers:8.8 g
Sugar:8.5 g
Cholesterol:35.7 mg
Sodium:278.4 mg
Calcium:319.9 mg
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Lamb Kidneys in Cabbage Leaves
Tripe and Trotters, Marseilles-style - Pieds et paquets
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Lamb Tripe
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
lamb's feet (trotters)
1
onion
2
carrots
3
nice eggplant or aubergines
60
ml
olive oil
45
ml
flaked almonds
1
cayenne chili
2
ml
big pinch of ras el hanout (eastern spice blend)
2
bay leaves and 1 sprig of thyme
1/2
bunch cilantro
8
sheets of brick or phyllo
oil
salt and pepper
METHOD
- Blanch the lamb's feet in boiling water for 5 minutes. Drain. Wash and peel the carrots; cut them into sticks.
- Slice the onion thinly and sauté in olive oil in a cocotte or Dutch oven. Add the lamb's feet, muscat, carrots, chili, ras el hanout, salt, thyme and bay leaf. Add water just to cover, add the bouillon cube and simmer, covered, for 30-45 minutes.
- Wash the eggplant and cut into thin lengthwise wedges. Place into a baking dish. Drizzle with olive oil; sprinkle with salt and pepper. Bake in a hot oven for 25 minutes.
Filling and frying
- Chop the cilantro.
- Make the filling: once the lamb's feet are cooked, remove the meat from the bones and combine it with the chopped cilantro and flaked almonds.
- In the center of each sheet of brick, place a big spoonful of the filling and fold up into a triangle.
- Repeat the process with the other sheets of brick.
- Heat the frying oil and cook each packet for a few minutes. Drain on paper towels. Serve hot with the eggplant.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
