A lovely dish, very hearty and full of flavor, with tender and juicy lamb on tarhana mousse. If you can’t find tarhana, couscous makes an excellent accompaniment.
Serves: 6 Prep. time: 10′ Cooks in: 60′ Ready in: 1:10′
1 kg lamb leg, boneless, in chunks
1 large onion, finely chopped
1 garlic clove, finely chopped
1 cup tomato juice
1 tbsp tomato paste
1/3 cup red dry wine
1/2 cup extra-virgin olive oil
salt, black pepper
For the tarhana mousse
1 cup tarhana
2½ cup water or vegetable stock
½ cup milk
3 tbsp butter
For the lamb: Season lamb with salt and pepper. Heat oil in a large heavy bottom pan and cook lamb until nicely colored. Stir in onion and garlic and cook until fragrant and translucent. Pour in wine and allow alcohol to evaporate. Add all tomato, salt, pepper and hot water to cover meat. Cover with lid and simmer on low heat for 45 minutes or until meat is tender and sauce thickens.
For the mousse: Bring water or stock to a boil and stir in tarhana. Simmer on low heat for 10-15 minutes until water evaporates. Stir in milk and simmer for another 10 minutes until tarhana softens. Add butter, season with salt and pepper and whizz with an immersion blender or in a regular blender in batches until smooth.
Divide mousse on dishes and top with lamb and tomato sauce.
Photo Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Μους τραχανά με αρνάκι κοκκινιστό