Lamb kavourmas (cured lamb) with green apple with a glass of Marouvas from Romeiko P.G.I. Crete
Pairing: The high acidity of the wine, fits perfectly with the intensity of the lamb, as well as the freshness of the green apple, while the seasonings of the dish are beautifully highlightened by the earthy, oxidative aftertaste of the traditional marouvas.
INGREDIENTS
2 kg of sheep’s leg without bones
500 g veal
500 g pork shoulder
1 tsp coriander
1/2 tsp oregano
1/3 tsp cumin
3 tsp salt
1/3 tsp pepper
500 g pork fat in pieces
2 cloves of garlic
For the garnish
1 green apple
1 radish
1 spring onion
Baby spinach leaves
Arugula leaves
Hearts of lettuce
Hearts from endive
Parsley leaves
Dill leaves
Mint leaves
Extra virgin olive oil
Agourida – juice of early harvest grapes
Apple cider vinegar
Molasses
Salt, pepper
For the sauce
1 tsp mustard
1 tsp vinegar
30 ml extra virgin olive oil
50- 100 ml water
1 tbsp flower milk
Salt, pepper
PROCEDURE
Cut the pieces of meat into cubes.
Over high heat add the fat and slowly add the meat. Stir constantly and add the garlic finely chopped and if needed a little water.
Continue the process until the meat is tender.
Add the rest of the spices and remove the pieces of the fat that has not been melted. Place in molds, adding the melted fat on top.
Chill for 24 hours and cut into portions.
Wash the vegetables, drain them and put them in a basin. Cut the spring onion, the apple into sticks, the radish into slices and add them to the basin too. Sprinkle with agourida, vinegar, olive oil, salt and pepper.
In a blender beat a little mustard, a little vinegar and grind adding the olive oil, water and anthogalo. Season with salt and pepper.
On a plate add sauce, on top place a piece of curd lamb and on top the salad, the vegetables and the green apple.
