Lamb Sfina (Moroccan vermicelli with meat)

Ingredients

• 800 g Lamb pieces (shank or leg) (cut into 3 cm cubes)
• 2 c. à soupe Olive oil (for cooking the base)
• 1 gros Onion (thinly sliced)
• 3 gousses Garlic (finely chopped)
• 2 c. à café Moroccan spice blend (ras el hanout) (or cumin, paprika, ginger)
• 1 bouquet Fresh cilantro (stems and leaves)
• 1 bâton Cinnamon stick
• 250 g Fine vermicelli (couscous type) (uncooked)
• 80 g Raisins (soaked in hot water + orange blossom water)
• 100 ml Hot water (to rehydrate the raisins)
• 2 c. à café Orange blossom water (added to the raisins)
• 30 g Unsalted butter (to coat the vermicelli before serving)
• 2 c. à soupe Powdered sugar (for decoration)
• 30 g Praline (hazelnut almond paste) (for the final crunch)
• 30 g Crushed toasted almonds (for garnish)
• 1 c. à café Salt
• ½ c. à café Ground black pepper

Instructions

1. Prepare the lamb sauce

   Heat the olive oil in the bottom of the couscoussier, add the sliced onion and chopped garlic. Sauté until they become translucent, then add the lamb pieces.

   Time: PT10M

   Temperature: feu moyen

2. Season the meat

   Sprinkle the ras el hanout, salt and pepper over the meat, mix well to coat each piece. Let brown for 5 minutes, stirring regularly.

   Time: PT5M

   Temperature: feu moyen

3. Add aromatics and cook gently

   Pour a splash of water (about 200 ml) to partially cover the meat, add the cilantro bunch and the cinnamon stick. Cover and simmer over low heat for 1 hour 30 minutes, or until the meat is tender.

   Time: PT1H30M

   Temperature: feu doux

4. Prepare the vermicelli

   In a bowl, coat the vermicelli with olive oil, mixing until they are evenly oiled.

   Time: PT5M

5. First steaming of the vermicelli

   Place the oiled vermicelli in the couscoussier basket, cover and steam for 20 minutes.

   Time: PT20M

   Temperature: vapeur

6. Soak the raisins

   During the first steam, place the raisins in a small container, cover with hot water and add orange blossom water. Let rest for 10 minutes.

   Time: PT10M

   Temperature: eau chaude

7. Separate the vermicelli

   After the 20 minutes, transfer the vermicelli to a large bowl, drizzle with boiling water, let rest for 2 minutes then separate with a fork.

   Time: PT5M

   Temperature: eau bouillante

8. Second steaming with the raisins

   Return the separated vermicelli to the couscoussier basket, add the drained raisins, cover and steam again for 20 minutes.

   Time: PT20M

   Temperature: vapeur

9. Reduce the sauce

   When the meat is tender, remove the lid, increase the heat and let the sauce reduce until it reaches a glossy consistency (about 10 minutes).

   Time: PT10M

   Temperature: feu moyen

10. Assemble the dish

    In a serving dish, spread half of the vermicelli in an even layer (use a pastry ring if desired). Add the meat and sauce on top, then cover with the remaining vermicelli. Smooth the surface.

    Time: PT5M

11. Decorative finishing

    Sprinkle the center with powdered sugar, dust with cinnamon (optional), add praline shards and crushed toasted almonds. Finish with a few pats of melted butter if desired.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

4 g