Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To marinate the meat
Meat
To serve
Utensils
One casserole dish with a lid
How it's done
To marinate the meat
Combine the oil, honey and harissa, coat the meat with the marinade, cover and marinate for approx. 1 hr.
Meat
Salt the meat, place in the roasting pan. Add the onions, garlic and anchovies alongside, sprinkle with the cinnamon, pour in the water. Place the lid on top.
To roast in the oven
Cover and braise for approx. 3 hrs. in the lower half of an oven preheated to 160 °C, basting the meat with the cooking juices from time to time. Remove from the oven, pull apart the meat using two forks, return to the roasting pan, mix with the resulting cooking juices.
To serve
Add the pomegranate seeds, honey and harissa to the meat, mix, plate up, garnish with the parsley.
| Serve with: | Couscous |
|---|
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