Nubian Lamb with Feta Cheese Sauce and Candied Bananas
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 5 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 slices lamb, either hip or back
- 2 banana (s), sweet
- 200 g feta cheese
- 200 ml cream or milk
- 2 cloves garlic, freshly chopped
- 2 teaspoons sage, dried
- 2 teaspoons coriander, rubbed
- 3 teaspoons sesame oil
- 1 teaspoon cumin powder
- 2 teaspoons long pepper, red, from Cambodia
- butter
- Sugar, brown
Print Recipe
Pin Recipe Instructions
- Mix together the oil, coriander, sage and half of the garlic and brush the lamb with it. Wrap the lamb pieces in foil and store in a cool place for approx. 4 hours.
- Sear the lamb on both sides and let it cook in the oven for about 30 minutes at 80 ° -100 °. I douse it again briefly with a dash of oil.
- While it`s cooking, I prepare the sheep`s cheese sauce. To do this, put the feta in the hot pan in which the lamb was fried, let it melt briefly and add the cream, garlic and cumin. Bring to the boil briefly and then simmer, stirring occasionally, until the sauce has the desired consistency.
- Meanwhile, the banana pieces are candied golden brown in hot butter with sugar.
- The sauce is served on the meat and garnished with pepper. (I prefer a very special long pepper from Kampot, Cambodia - which is just uniquely great for it.)
- The bananas are also served on the plate, but should not be mixed with the sauce. Then you have full enjoyment!
- There is also an arak and / or an oriental-flavored, deep black mocha.
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