HANOS catering wholesale
Become a customer
Foodxperience

Provençal pot-au-feu of lamb with crispy paratha

Pot-au-feu with Mediterranean spices, vegetables, and lamb neck. All vegetables and the meat are first roasted on the barbecue before being stewed.The paratha with spiced oil completes the dish.

Ingredients

1kglamb neck fillet
500gwhite onion
2Water
130gFennel
smoked salt
100gGreen peas
6lamb glace
3units.itemsGarlic cloves
180gWinter carrot
10units.itemsMini baby potatoes
8units.itemsGreen asparagus

paratha sheets
Mediterranean spices
Olive oil

Preparation

  1. Grill the lamb neck all around on the barbecue.
  2. Grill the onions all around on the barbecue and then chop finely.
  3. Sauté the onions with the garlic in oil.
  4. Cut the lamb neck into cubes and add.
  5. Sear well.
  6. Add the lamb glace and water.
  7. Mix everything and let it simmer gently until the lamb is nice and tender (without a lid so the liquid can reduce). This can also be done in the oven at 80˚C.
  8. Blanch the peas.
  9. Grill the carrot and fennel on the barbecue, cut into brunoise, and then blanch until just tender.
  10. Grill the mini potatoes and green asparagus on the barbecue until just tender and cut into small pieces.
  11. Mix the stewed meat with the vegetables (add some cooking liquid if needed to make it creamy).
  12. Season with smoked salt.

  1. Mix some of the spices with olive oil so that it becomes 'brushable'.
  2. Brush the paratha dough with this.
  3. Then bake at 185°C with the fan on high, so the dough puffs up nicely.

  1. Heat the stew and scoop it into a bowl.
  2. Place the crispy paratha on top of the stew and serve.