What are Moroccan lamb traces?

Moroccan lambs are sweet and spicy food of stew in tomato sauce. This meal is flavored chili paste, garlic and cinnamon, as well as herbs such as cumin, coriander and nutmeg. Meat in steamed meat is a lamb or lower leg young sheep. As the meat of steamed meat in the Dušnice liquid softens and begins to take a fine texture that can be cut with a fork. The stew process takes several hours for the meat to be gentle and ready to serve. The aim of browning lambs is to brown the outside of the lamb without full cooking. Carrots, onions and cloves of garlic are caramelized in an oiled pan, then roots with coriander and cinnamon, as well as cumin, nutmeg and spice.

When the whole mixture is brown, but unburned, a cup of red wine tasses pelvis, a lightening fund and cooking a seasoned mixture into a thick syrup sauce. Lamb stems cook at low temperature in a mixture made of tasty caramelized sauce, plus chicken stock and tomato trapa. After a while over low heat, the meat begins to decompose and soften.

Because the meat used to produce Moroccan lambs is widely considered one of the most difficult, under the steps is a common cooking method used to add the taste and offer of lambs. Meat nitrication means cooking in a small amount of liquid, usually broth at a relatively low temperature. When the meat in Moroccan lambs is stewed, it is cooked in the heat that keeps the liquid when barely moving cooking.

6 CLOSELY Temperature is an important part of the production of fine Moroccan lambs. Increasing heat to fast cooking and a short time can cause the meat to seize and become hard.

The real Moroccan lamb shank is made with sheeps of a particular age. To qualify as lamb, sheep must be less than a year. The meat of older young sheep is called hogget and meat from grown sheep is mutton.