Rice with lamb and stuffed ramallet tomatoes
Mediterranean delight
- Preparation time 60 min.
- complex
Michelin-starred chef Kike Martí has developed an aromatic lamb dish that contains all the key ingredients of the Mediterranean region. An excursion into the Mediterranean world of flavours!
Follow Kike on Instagram: @kikemarticerda
Preparation
Place the legs of lamb in a bowl with four chopped tomatoes, fresh thyme, half a glass of Palo and salt. Fill with water until half of the meat is covered.
Cover the meat and place in the oven for 45 minutes. Remove the tomatoes and reserve, but leave the lamb in its juices for another 20 minutes.
Sauté the kidneys briefly with garlic and fresh sage.Open the remaining tomatoes at the top of the stem, empty them with a spoon and fill with the kidneys. Roast in the oven at 180 C for 10 minutes.
In a greixonera (typical Mallorcan clay pot), mix the boneless lamb with the artichokes, diced pumpkin and chickpeas. Add the stashed crushed tomatoes.
Season with cumin, saffron and Tap de Cortí paprika. Wash the rice, add to the hot broth and place in the oven at 200 C for 17 minutes.
Serve the stuffed tomatoes with the kidneys and sprinkle with fresh thyme.
This dish comes from the Mallorcan recipe book "Tomátiga de Ramellet - Pagesos i cuiners".
Quantity
Ingredients for 2 peopleIngredients
- 8 piece Ramallet tomatoes
- 500 g Lamb leg
- 150 g Kidneys
- 200 g Pumpkin / Butter squash
- 150 g Cooked chickpeas
- 6 piece Artichokes
- 1 tsp Cumin
- 1 tsp Flower sea salt
- 1 piece Garlic cloves
- 1 piece Sage leaves to taste
- 200 ml Palo
- 1 tsp Thyme
- 2 piece Saffron threads
- 1 tsp Sweet paprika powder
- 600 cl Meat stock
- 440 g Round rice (or paella rice)
From the online shop
Dried thyme
Saffron
Cabraboc Palo
Butter Pumpkin
