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Marrakesh Market

Takoyaki filled with Moroccan lamb curry and saffron couscous crisps.

Grains Meat Spice

Marrakesh Market

André Van Dongen

Culinary Specialist at Debic

Ingredients

For 10 servings

Couscous crisp

50 g couscous

100 ml water

0.5 g saffron

0.5 g salt

Lamb

1 kg lamb neck

2 l brine (6% nitrite salt)

Beetroot

10 mini beetroots

2 dl beetroot juice

5 ml rose water

10 ml raspberry vinegar

salt to taste

Panko crunch

100 g panko

10 g green herb powder

Salted lemon cream

3 salted lemons

3 g agar-agar

1 dl water

3 dl Debic Culinaire Original

Takoyaki filled with lamb curry

1 kg lamb neck

100 ml Debic Roast & Fry

1 onion

1 leek

2 cloves of garlic

1 winter carrot

15 g ras el hanout spices

2 dl lamb stock

50 ml soy sauce

1 cinnamon stick

Takoyaki

100 g wheat flour

1 egg

250 ml lamb stock

10 ml soy sauce

2 g baking powder

20 ml frying oil

Creamy gravy

3 dl lamb stock

1 dl Debic Culinaire Original

salt to taste

Garnish

1 tray of vene cress

Debic products used

Culinaire Original 20% 1L

Roast & Fry 1L

Preparation

Couscous crisp

Cook the couscous in water with saffron until done and blend with the salt to form a fine batter.

Spread thinly on a silicone mat and dry in the oven at 50°C until crispy.

Break into pieces and store in a well-sealed container with silica beads.

Lamb

Brine the lamb necks for 12 hours in the brine.

Rinse well under running water and pat dry with paper towels.

Roll the necks up tightly in plastic wrap and vacuum seal.

Cook the lamb necks at 56°C for 24 hours.

Cool and store in the refrigerator until use.

Beetroot

Peel the beetroot and cook in the remaining ingredients until done.

Store in the cooking liquid.

Panko crunch

Mix the panko with the green herb powder and let it dry to create a nice green breading.

Salted lemon cream

Finely blend the lemons with all the other ingredients.

Bring to the boil and cook for 2 minutes.

Pour into a suitable container and cool. Blend the mixture until smooth.

Takoyaki filled with lamb curry

Cut the lamb necks into pieces. Heat the Roast & Fry in a pressure cooker and add the cut lamb necks.

Turn on the heat and add the sliced onion, leek, garlic and carrot.

Turn up the heat and add the ras el hanout. Let it sizzle briefly and deglaze with the lamb stock.

Add the soy sauce and the cinnamon stick and close the lid of the pressure cooker. Cook until done for 45 minutes.

Remove the meat from the pan and remove the cinnamon stick.

Tear the meat into pieces and finely chop the sauce and vegetables in a blender.

Mix some of the sauce into the meat to make it more tender.

Cool thoroughly and portion the meat into round silicone moulds.

Freeze and then remove from the moulds. Store in the freezer until needed.

Takoyaki

Make the takoyaki batter by blending all the ingredients together in a blender until smooth.

Pour into a siphon.

Assembly

Heat the takoyaki pan and add some oil.

Fill the holes in the pan 2/3 full with batter and cook until you can turn them.

Use chopsticks to turn them ¼ and place the frozen lamb curry inside.

Fill the rest of the way with some batter and turn the balls a quarter turn each time until they are nice and round.

Combine the lamb stock and the Culinaire Original and bring to a boil, then season the creamy gravy with salt.

Warm the salted lemon cream until lukewarm in the hot cupboard.

Cut the lamb necks into equal slices and warm in the lamb stock.

Then roll in the green panko. Arrange on the plates.

Heat the beetroot in the cooking liquid and arrange on the plates.

Finishing touch

Finish with the takoyaki, salted lemon cream, couscous crisp and vene cress.

Pour the creamy gravy over it when serving at the table.

Grains Meat Spice

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Debic for chefs