Ingredients
- For the semolina:
- 350 g Semolina
- 1 tsp. Salt
- 1 Tbsp. Olive oil
- For the roasted pumpkin:
- 1 Pumpkin
- 2 Tbsp. Olive oil
- For the onion fondue:
- 2 Onion
- 1 Tbsp. Olive oil
- Sel
- For the grilled lamb:
- 4 slices (500g) Boneless leg of lamb
- 1 Tbsp. Olive oil
- Sel
- For the accompaniment:
- Some dry apricots
- 1 small can Chickpeas
- 1/2 bouquet Coriander
- Oil
Preparation Method
1. Semolina: Bring 1 liter of water to a boil in a kettle or saucepan. Meanwhile, pour the semolina, oil, and salt into a shallow dish with a lid. Stir well. Cover with boiling water at a height, close the lid and let the semolina swell for 10 min. Destemmed it with a fork.
2. Pumpkin: Preheat oven to 200°C (th.6). Wash a pumpkin, then cut into wedges. Remove the inside and the seeds with a tablespoon. Peel the skin with a small knife if you wish but, grilled, it is delicious. Cut the meat into 2 cm cubes and spread the pieces on the baking sheet covered with baking paper. Sprinkle with olive oil, salt, and bake for 20 min.
3. Onion fondue: Peel the onions. Cut them in half, then cut them into 5 mm thick half-rings. Place them in a frying pan with olive oil, salt them. Sauté them first over high heat for 1 min, then over low heat for about 15 min, until they become translucent without coloring. Add a tiny bit of water during cooking if they attach
4. Lamb: Cut the meat into strips. Grill in a frying pan over high heat with olive oil for 5 to 10 min. Salt.
5. Heat the semolina and pumpkin in the microwave oven, in a covered dish (or over very low heat, in a saucepan, with 1 tablespoon of water).
6. Slice the apricots, drain them, then rinse the chickpeas.
7. In an oiled skillet, heat the meat for 2 min with the onions, stirring well. Add the apricots and chickpeas and cook for 5 min over low heat.
8. Serve the semolina topped with the pumpkin and lamb mixture. Sprinkle with chopped cilantro.
