1 kg of lamb, 150g of snubar, 500g of chicken broth, 500g of fresh coalhada, 5 cloves of garlic mashed with salt, 100g of unsalted butter, Arab pomegranate seeds, dry and fresh herbs, and rabbit paw torradas
1 kg of lamb, 150g of snubar, 500g of chicken broth, 500g of fresh coalhada, 5 cloves of garlic mashed with salt, 100g of unsalted butter, Arab pomegranate seeds, dry and fresh herbs, and rabbit paw torradas
Temper the lamb with fresh coalhada, salt, garlic, dry herbs, and pomegranate seeds the night before
Leave it to marinate overnight
Cook the chicken broth (for 6 hours)
On the same day, cook the lamb in the same water as the marinade
Reserve the cooked lamb in a bowl and cook the rabbit paw torradas separately
Set aside
Dress the snubar with 1 tablespoon of unsalted butter and set aside
Mix the coalhada with mashed garlic and dry herbs, and reserve
Assemble the dish:
Arrange the cubed lamb on a platter
Cover the lamb cubes with chicken broth
Add tempered fresh coalhada, small pieces of rabbit paw torradas, and snubar on top
Dissolve the remaining butter until golden brown and spread it evenly over the entire dish
Pickle the fresh herbs finely and sprinkle them over the dish
How to prepare the fresh coalhada:
Ferment 5 liters of milk and let it cool down to a temperature of 45°C
Add 2 tablespoons of 'coalho' dissolved in the prepared milk, stirring well
Transfer it to a glass container, cover it well, and let it rest for 2-3 hours
Chill before serving
How to prepare the torradas:
Cube the Arab pomegranate seeds into small pieces
Bake them in a medium oven until golden brown.
