Untested - Lamb Tajine

http://www.epicurien.be/blog/recettes/tajines/tajine-agneau.asp

1 lamb shank or 1 kg boneless lamb shoulder
500 g of potatoes
500 g of carrots
500 g cauliflower
1 onion
1 tablespoon olive oil
1 teaspoon grated ginger
1 teaspoon of cumin
1 teaspoon ground coriander
1 pinch cinnamon
1 saffron tip (or a few pistils)
Salt, black pepper

1. Peel, wash and roughly cut the onion
2. Heat olive oil over high heat in a casserole or tajine
3. Brown the onion in the olive oil for 3-4 minutes so as to color
4. Add the meat cut into several pieces in the casserole: sear the meat until it is golden brown (between 6 and 8 minutes often turning)
5. Sprinkle with all spices
6. Cover meat with water and reduce heat
7. Cook for 45 minutes
8. Add potatoes and carrots previously peeled and cut into pieces
9. Leave to cook again 25 minutes
10. Add the cauliflower bouquets and cook for another 20 minutes
11. Serve with wheat semolina or rice.

Ideas, tips & tricks
Depending on the season, do not hesitate to vary the vegetables offered: turnips, cabbage, eggplant and other zucchini can make wonder in this tagine.
Do not hesitate to experiment with spices by adding a little spice, Moroccan red corks, smen or 4-spice blend.

Untested - Lamb Tajine with Prunes

http://www.epicurien.be/blog/recettes/tajines/tajine-agneau-aux-pruneaux.asp

1.5 kg of boneless lamb shoulder
500 g of prunes
40 cl of warm black tea
2 large white onions
3 cloves of garlic
1 teaspoon of cumin powder
1 teaspoon ground cinnamon
1 teaspoon grated ginger
3 tablespoons acacia honey
½ teaspoon of ground coriander seeds
1 point of saffron
100 g of pruned almonds
extra virgin olive oil
½ bunch of fresh coriander
salt pepper

1. Soak the prunes for ½ h in hot tea
2. Peel the onions and chop them roughly
3. Peel the garlic cloves and finely chop them
4. Cut the meat into large pieces and rub it a little fine salt
5. Strain and chop coriander
6. Heat a fillet of olive oil over high heat in a casserole or tajine
7. Brown the pieces of meat until golden brown for 6 to 8 minutes. Return them often so that they are evenly browned.
8. Remove meat and set aside
9. Add the onions in the casserole for 3-4 minutes to color
10. Return the meat to the onions
11. Add all the spices, chopped garlic and honey
12. Cover the meat with water and mix all the ingredients
13. Let cook on low heat for 1h15 minutes covered
14. Drain well the prunes and add them in the casserole
15. Leave to cook again 25 minutes
16. Grill and color the almonds in a frying pan over high heat with a fillet of olive oil
17. Add the almonds and chopped coriander in the casserole
18. Correct salting and peppering seasoning according to your preference
19. Let cook another 5 minutes uncovered
20. Serve with wheat semolina or rice.

Untested - Sheep shoulder with Espelette pepper

https://auxpapilles.blogspot.ca/2017/05/epaule-de-mouton-au-piment-despelette.html

A sheep's shoulder
1 teaspoon of Espelette pepper powder
1 large spoonful of olive oil Puget
salt
8 cocktail tomatoes
4 new onions
Butter

1. Mix the Espelette pepper, the olive oil Puget and the salt
2. Brush the sheep's shoulder
3. In a dish, put the tomatoes cut in half and the new onions
4. Remove the sheep's shoulder
5. Sprinkle with butter
6. Bake at 210 ° for 50 minutes, turning the meat over during cooking

Untested - Flan with sheep's feet

http://kilometre-0.fr/recette/flan-aux-pieds-de-mouton

4 eggs
2 tablespoons flour
A box of unsweetened concentrated milk
400 g of sheep's feet
Half a bunch of parsley
A dozen candied tomatoes
100 g Parma ham
4 tablespoons Parmesan cheese
salt and pepper
20 g butter

1. In a frying pan, sauté the mushrooms in a little butter with salt and pepper. Add the candied tomatoes cut into small pieces and the chopped parsley at the end of cooking.
2. Photo of recipe of foot of sheep of Kilometer-0, blog of kitchen made from local products and from short circuits
3. In a chicken, beat the eggs with the flour. Add the concentrated milk.
4. Place the mushrooms in a buttered dish, add the ham and the appliance.
5. Photo of recipe of salted flan with mushrooms easy, fast, light, economic deKilometer-0, blog of kitchen made from local products and from short circuits
6. Sprinkle with grated Parmesan cheese and bake for 30 minutes at 180 °.

Untested - Ghernoug (Algerian sheep's lung in sauce)

http://lesamisdesherazade.com/poumon-de-mouton-en-sauce/

1 lung (ghernoug)
1 handful of chickpeas soaked the day before and pre-cooked
300 g of onions (bessal lekhdar)
3 tomatoes
3 cs of oil
½ tsp salt, black pepper, red pepper
1 caraway cake (kerwiya)
1 tsp of concentrated tomato and 1 glass of water

1. Put the lungs to bake in water for 20 minutes
2. Then drain and rinse
3. Dice with scissors and set aside
4. Meanwhile, take a pot and put: spices, oil, and onion cut into strips or in four
5. Then, add the diced tomato
6. Put on dice of lungs
7. Mix ingredients thoroughly
8. Sauté (9aliwhoum) over medium heat for 10 minutes while taking care to stir them occasionally
9. Then add the chickpeas
10. Wet with the glass of water and cook for 25 minutes
11. When serving, sprinkle with chopped coriander

Untested - Moroccan Mutton/Lamb Tripe with Chick Peas

http://cuisinezavecdjouza.fr/recette-tripes-de-mouton-aux-pois-chiches/

- Tripe of mutton or lamb
- 2 onions
- 2 peeled and mixed tomatoes
- 1 tablespoon of tomato concentrate
- 2 cloves garlic
- a bowl full of chickpeas soaked the day before
- 1 branch of celery
- 2 carrots
- 2 potatoes
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon of paprika
- 1 teaspoon of hot pepper
- 1 tablespoon ras el hanout
- 1 teaspoon of ginger powder
- Oil
- Water
- 1 bunch of fresh cilantro
The day before, soak the chickpeas in cold water overnight.

After that, rinse and drain the guts. Cut into small pieces using scissors (more convenient than with a knife).

In a pot, brown with about 3 tablespoons olive oil, chopped onion, chopped garlic, some chopped coriander, peeled and mixed tomatoes, finely chopped celery, chopped carrots In four, the concentrate of tomatoes, all the spices, salt, pepper and rinsed chickpeas. Add some of the guts and cover and simmer for a few minutes on medium heat.
Then add the rest of the guts. Mix and cover with water. Close the pot and cook for 40 minutes.

A few minutes from the end of cooking, (the guts must no longer be rubbery) add the potatoes cut in quarter. Check the water level. Adjust seasoning if necessary and complete cooking. To finish, sprinkle with the remaining freshly chiselled coriander.

Rice with Poached Egg - Testing

https://cooking.nytimes.com/recipes/12158-rice-with-poached-eggs
BUT would like to Frankenstein with :
http://www.jamieoliver.com/recipes/eggs-recipes/spiced-veggie-rice-with-poached-eggs/
and
http://www.101cookbooks.com/archives/poached-eggs-over-rice-recipe.html

1 - Very good. I halved the recipe and it works for 3 people. Others enjoyed the whole coriander seeds, myself less so, but I'm ok with leaving it like this for now. I would like to know if there are any suggestions on how to elevate this dish, which I forgot to ask.

Serves 3

2 Tbsp olive oil
1 medium onion, finely chopped (170gr)
2 cloves of garlic, minced
1 tsp coriander seeds
1 tsp ground turmeric
2 whole cloves
1 cinnamon stick
1 fresh green chilli (like jalapeños), thinly sliced
1 bay leaf
1 tsp salt
1 cup basmati rice

2 cups water
2 tsp white-wine vinegar
8 eggs
1 cup fresh parsley leaves, chopped
1 cup fresh cilantro leaves, chopped
Juice from 1/2 lemon
 Black pepper
2 Tbsps butter
1/2 tsp red chili flakes.

1. Heat the oil in a pot large enough to cook the rice. 
2. Cook the onion and the garlic in the hot oil until soft, about 8 minutes. 
3. Add the coriander seeds, turmeric, cloves, cinnamon, chillies, bay leaves and 1 teaspoon salt. Continue to cook and stir for about 4 minutes or when the spices become very fragrant. 
4. Add the rice and stir to coat in the oil. 
5. Add 2 cups water, bring to a boil before reducing to a slow simmer. Cover the pot and very gently simmer for 25 minutes. Keeping the pan covered, let it rest somewhere warm.
6. Start to poach the eggs.
7. When the eggs are almost done, stir the parsley, cilantro and lemon juice into the rice and fluff it with a fork. Taste and adjust the seasoning. 
8. Put the butter in a small saucepan over medium heat; when it’s hot, add the kirmizi biber and cook, stirring, until fragrant, about 1 minute.
9. Divide the rice among four individual serving bowls. Place two eggs on each portion, drizzle chili butter on top, sprinkle with salt and pepper and serve.