About: Algerian Lamb and Mint Fondue

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About: Algerian Lamb and Mint Fondue Sponge Permalink

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1) Slice the Lamb into thin strips; place on a serving platter; drizzle with olive oil and sprinkle with chopped chives and sesame seeds. 2) In a skillet, make a roux with the butter and cornstarch; stir in the water until well blended and then add the wine and beef broth; add the pinch of Sugar and salt and pepper to taste. 3) Place the broth into the fondue pot and place over the heat source and add gasoline to make a pretty-full bonfire and roast some marsh mallows while you wait. 4) Immerse each piece of meat into the very hot broth. * Broth

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rdfs:label	Algerian Lamb and Mint Fondue
rdfs:comment	1) Slice the Lamb into thin strips; place on a serving platter; drizzle with olive oil and sprinkle with chopped chives and sesame seeds. 2) In a skillet, make a roux with the butter and cornstarch; stir in the water until well blended and then add the wine and beef broth; add the pinch of Sugar and salt and pepper to taste. 3) Place the broth into the fondue pot and place over the heat source and add gasoline to make a pretty-full bonfire and roast some marsh mallows while you wait. 4) Immerse each piece of meat into the very hot broth. * Broth
dcterms:subject	Recipes that need photos Lamb Recipes Sesame seed Recipes Chives Recipes Beef Recipes Beef stock and broth Recipes Red wine Recipes Algerian Meat Dishes Algerian Recipes
abstract	1) Slice the Lamb into thin strips; place on a serving platter; drizzle with olive oil and sprinkle with chopped chives and sesame seeds. 2) In a skillet, make a roux with the butter and cornstarch; stir in the water until well blended and then add the wine and beef broth; add the pinch of Sugar and salt and pepper to taste. 3) Place the broth into the fondue pot and place over the heat source and add gasoline to make a pretty-full bonfire and roast some marsh mallows while you wait. 4) Immerse each piece of meat into the very hot broth. * Broth For the beef broth, you can simply heat up some Beef consommé, use a bouillon cube dissolved in boiling water, or make a good homemade broth by simmering a large piece of shoulder (with bones) with onions and carrots for 3–4 hours; strain; season with salt and pepper; add the red wine and boil again. The broth can be made a day ahead.

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