Leg of Sheep in the Curd

Leg of Sheep in the Curd

Ingredients:

1 lb. leg of sheep

Spices:

2% of the weight of the meat of salt or 2 tablespoons of salt
2 tablespoons dried mint
1 cup fresh mint tea
10 cloves garlic, crushed, if the garlic is old remove the crumb
1 teaspoon finely chopped red pepper
Pepper sauce, or pepper to your liking

Other Ingredients:

1 pound of potatoes cooked with salt
1 kilo of cooked chickpeas, leave to soak 6 hours
500 grs. Of pinholes or cooked pine nuts, or make the second option below.

II Option:

500 grs. Of Snoubar fried with
150 grs. of butter

 Curd:

5 liters of boiled cow's milk
2 tablespoons of cheese curds or
3 jars of yogurt of 200 grs. each

How to Prepare the Curd:

Boil the milk to cool until the temperature is 45 degrees, or Put a little milk in a cup stick the index finger well clean, count to eighteen if you heat the heat, the right temperature, then discard the milk of the test to not contaminate the rest Of milk.
Finally add the rennet or the yogurt, mix well.
Transfer to a tu- terware with lid, cover with a thick cloth, leave in place away from airstream, put 4 to 6 hours, in summer the curds get ready faster than the yogurt.
Tempering Mode:
Once the curd or yogurt is ready season the half with dried mint, the garlic and a little salt, and the other half (curds or yogurt) and serve without seasoning.

How to Prepare the Ram:

Chef's Secret:
Before washing the ram, remove the bodum from the hind legs is a bean-sized gland that lies between the tendons and the bones, in the middle of the fat, at a height of 10 to 15 centimeters, where you have already removed your feet.
This is the safest way to get the strong scent of mutton. Thoroughly wash the ram in running water.
Tempering Mode:
Place the lamb in a refractory or in a thick white plastic bowl, salt, then throw the curd seasoning or yogurt, leave it in the refrigerator for 24 hours, inside the refrigerator, in a large plastic bag, or covered with foil Or clean dishcloth.

How to Cook the Ram:
After the 24 hours passed
Take the lamb to cook in a large saucepan with the curd and 2 cups of cold water from the cooking of the chickpeas. Put 30 minutes in ordinary panela.
You can not cook the lamb in a "pressure cooker" that changes the flavor of the meat, it loses its flavor.
How to Cook the Chickpeas.
Separately cook the chickpeas in a standard saucepan with the sauce water.
Some people drip water from the sauce, wash the chickpeas and pour clean water to cook.
Season the chickpeas equal to the beans fry the garlic in two tablespoons corn oil with chopped onion or garlic and salt.

If using snoubar, fry in butter.
Fry in butter is (optional)

To serve individually, place a few pieces of spicy chickpeas on the plate and a few boiled pine nuts, add a spoonful of salt-free curd, and sprinkle with plenty of fresh mint Top.
In place of pinions can use pinholes.

Comments:

Not part of the dish, however if you want you can accompany with a salad of finely chopped purple cabbage, with green apple grated onion chopped olive oil with lemon juice to not darken.
Put enough green chives cut into thin slices.
If you want you can braise the cabbage with two tablespoons of oil,