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Algerian Fondue with Lamb and MintTheWorldWideGourmet.com

Flavors of Algeria

Total time: 30 to 60 min

Preparation time: 15 minutes
Refrigeration time: 30 minutes
Cooking time: A few seconds

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:176.4 kcal

Proteins:9.2 g

Fats:12.8 g

Carbohydrate:2.3 g

Fibers:0.5 g

Sugar:0.3 g

Cholesterol:43.8 mg

Sodium:232.2 mg

Calcium:17.1 mg

Energy:753 kcal

Proteins:39.1 g

Fats:54.6 g

Carbohydrate:9.8 g

Fibers:2.2 g

Sugar:1.4 g

Cholesterol:186.9 mg

Sodium:991.2 mg

Calcium:73.2 mg

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  • Indian Fondue

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1200

g

leg of lamb

500

ml

red wine, preferably algerian

120

g

butter

45

ml

cornstarch

250

ml

water

2

ml

sugar

salt and pepper to taste

30

ml

cream

olive oil

chives

mint

sesame seeds

**Dipping sauce

whisk together a bowl of dijon mustard with some chopped fresh mint

Add some yogourt for a milder sauce

METHOD

  1. Slice the lamb into thin strips; place on a serving platter; drizzle with olive oil and sprinkle with chopped chives and sesame seeds.
  2. In a deep pan or a casserole, make a roux with the butter and cornstarch; stir in the water until well blended and then add the wine and beef broth; add the pinch of sugar and salt and pepper to taste.
  3. Pour the broth into the fondue pot and place over the heat source;
  4. immerse each piece of meat into the very hot broth.

*Broth

For the beef broth, you can simply heat up some beef consommé, use a bouillon cube dissolved in boiling water, or make a good homemade broth by simmering a large piece of shoulder (with bones) with onions and carrots for 3-4 hours; strain; season with salt and pepper; add the red wine and boil again. The broth can be made a day ahead.

WINE SUGGESTIONS

Cabernet-Sauvignon

Zinfandel

Shiraz

CHEF'S NOTES

Hint
Buy meat for Chinese fondue. If you prefer to prepare it yourself, place the meat in the freezer for half and hour, then slice it paper thin. Cut against the grain - perpendicular to the fibres.

Traditions and safety tips
All you have to do is spear a piece of meat and immerse it in the boiling liquid for a few seconds.

Present the meat on serving platters and the sauces in small dishes.

If you wish to buy an electric fondue pot, choose one with a heat control. When using fuel burners, always be sure to fill them when cold and wipe the edges thoroughly before lighting.



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