Lamb samosas with cinnamon
Aline Ménétrey
C'est au restaurant Taratata, à Verbier que la cheffe dévoile sa cuisine raffinée et de partage.
Ingrédients
For 4 people
A recipe to pare with the Epesses rouge de Pinget Vins, AOC Lavaux.
Stuffing
120 g lamb shoulder, cut into pieces
3 g ground cinnamon
2 sweet chillies, minced
20 g fresh coriander, chopped
1 small onion, chopped
2 cloves garlic, pressed
Orange zest
Salt and pepper
Folding
4 sheets of brick (samosas) pastry
Egg yolk
Carrot purée
3 dl carrot juice
500 g carrot, cut into mirepoix
3 dl orange juice
2 cinnamon sticks
Salt
Roasted baby carrots
4 baby carrots
Ground cinnamon
Garam massala
Rum orange émulsion
100 g Rum butter
200 g orange juice
Salt
Préparation
Stuffing
Put the lamb through the mincer (or ask your butcher to do it for you) and season with the rest of the ingredients.
Folding
Cut the sheets of pastry into strips, brush with egg yolk, add a little lamb stuffing and fold into a tight triangle. Fry when ready to serve.
Carrot purée
Sweat the carrots in olive oil, season with salt, add the carrot juice and orange juice and leave to simmer. Blend the tender carrots and reduced juice to obtain a smooth purée. Keep warm.
Roasted baby carrots
Clean the baby carrots, sweat the spices in olive oil, add the carrots, sweat and moisten lightly with vegetable stock. Cover until the carrots are cooked. Place in the oven before serving.
Rum orange émulsion
Reduce the orange juice by half. In a separate saucepan, melt the butter with the rum. Whisk the orange juice into the butter.
Decoration
Fry the carrots leaves for half a minute. Use as a decoration and garnish.
