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What You Need:
(Serving Size: 6 to 8)
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1 quart water
¼ cup dried white, pea or beans
1 pound lean boneless lamb
shoulder, trimmed of excess fat
and cut into ½-inch cubes
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1/3 cup olive oil
½ cup finely chopped onions
2 tablespoons canned tomato puree
12 artichoke hearts, thoroughly defrosted if frozen
½ cup soft fresh crumbs made
from homemade-type white
bread, pulverized in a blender or
finely shredded with a fork
¼ cup freshly grated imported Parmesan cheese
1/8 teaspoon crumbled saffron threads or ground saffron
2 tablespoons butter, melted
6 eggs, lightly beaten
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Translate this recipe:
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| How To Cook: |
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1. Bring 1 quart of water to a boil in a 2- to 3-quart saucepan. Drop in the dried beans and boil briskly for 2 minutes. Then turn off the heat and let the beans soak for 1 hour. Bring the beans to a boil again over high heat, reduce the heat to low, and simmer partially covered for 30 minutes.
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2. Meanwhile, pat the cubes of lamb completely dry with paper towels and sprinkle the meat with the salt and pepper. In a heavy 12-inch skillet, warm the oil over moderate heat.
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3. Add the lamb and onions and, stirring frequently, cook for 6 to 8 minutes, until the lamb is brown on all sides. Watch carefully for any sign of burning and regulate the heat accordingly.
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4. Stir in the beans, the bean liquid and the tomato puree, and bring to a boil. Reduce the heat to low and simmer partially covered for 1 hour, until the beans are tender but still intact. Remove from the heat.
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5. Ladle about 1 cup of the cooking liquid into a fine sieve set over a small saucepan and set the strained sauce aside. Transfer the remaining contents of the skillet to a bowl and cool to room temperature.
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6. Preheat the oven to 350°. Add the artichoke hearts, bread crumbs, cheese, saffron and 1 tablespoon of the melted butter to the lamb mixture and toss gently but thoroughly together.
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7. Taste for seasoning, then stir in the beaten eggs. Pour the mixture into a 2-quart souffle or baking dish and bake in the middle of the oven for about 35 minutes.
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8. The tajin gannariya is done when the top is golden brown and a knife inserted in the center comes out clean.
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9. Just before serving, directly from the baking dish, pour the remaining tablespoon of melted butter over the tajin. Reheat the reserved sauce briefly and present it separately in a bowl or sauceboat.
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