For the brains:
For the mince:
To serve :
In a bowl, combine the minced lamb with the Dar Choumicha® Liqama Harra Spices, onion, garlic, salt and egg.
Set aside to rest in a cool place.
Pour the water into a saucepan.
Add the lemon juice, salt and garlic.
When it comes to the boil, add the lamb’s brain and blanch it for 3 to 5 minutes, drain and cut it into small pieces.
Form the minced lamb into fingers and stuff them with pieces of brain.
Grill them and set aside.
Put the onion and tomato slices in the bottom of a saucepan, salt them and moisten with olive oil and the tomato concentrate dissolved in water.
When it comes to the boil, add the grilled lamb fingers and simmer, covered, over a low heat for 10-15 minutes.
Note: You can prepare the same recipe without the brain stuffing.
Moroccan spice mix