热爱旅游，热爱美食：旅行中自制摩洛哥风情炖羊肉

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　　摩洛哥风情炖羊肉

　　金小厨最近花掉所有剩余的年假，和友人们结伴去了趟绵羊之国——新西兰（据称羊的数量是人口的7倍）。在近4000公里的车行中，除了体味其无与伦比的自然风光，也一路品尝了不少本地美食。因为多人同行，经常可以租住在很多本地人的大house里，也大大的满足了一下在旅行中烹饪本地食材的乐趣！此次的新西兰特别篇将分为两期，分别制作了两种本地最有代表性的食材：羊肉和三文鱼。新西兰并没有自成体系的菜系，因此此次的菜谱并非源于本地。

　　旅行烹饪的取材要尽量简单，且烹饪时间不能过长，因此对用料及处理的精细程度不能过于执着了。此次摩洛哥式炖羊肉的取材全部来自Rotorua的本地超市，厨具也全部来自租住的家中。这是一款无需烤箱的菜式。 (RIP, lovely sheep)

　　I recently spent the remaining holidays on a vacation with friends in the “Country of Sheep” -- New Zealand (population of sheep is 7 times that of people). In the almost 4000km of long drive, besides enjoying the amazing landscape, we also did taste lots of local food. Thanks to Airbnb, we get to stay at some large local houses, and cook the fresh local ingredients! We present 2 sessions for the New Zealand travel cooking: lamb and salmon (2 most popular ingredients locally). However, there is really not much New Zealand local cuisine per se, so the recipes are not from local.

　　原料 Ingredients

　　羊肩肉，洋葱，胡萝卜，韭葱，柠檬，樱桃番茄，腌渍橄榄，藏红花（烹饪用），摩洛哥香料（用以腌制羊肉）

　　Lamb shoulder, onion, carrots, leek, lemon, cherry tomato, pickled olives, saffron, Moroccan spices (for marinate)

　　第一步 Step 1

　　将羊肩肉去骨后切成小块儿（新西兰超市里两大盒羊肩肉售20新西兰元），之后用盐、胡椒、摩洛哥香料加橄榄油进行腌制。自己在家做的话可以提前一晚进行腌制，旅行中只能短暂腌制一小时，入味只是稍具意思而已。对于非常认真的烹饪爱好者，或者买不到现成的组合香料的话，摩洛哥香料的主要成分是：香菜籽粉、小茴香（孜然）粉、红椒粉、辣椒粉。

　　羊肉腌制过程中可以处理辅料，洋葱和胡萝卜分别切成小块儿，韭葱十字划开但不切断（方便进行冲洗），柠檬切成小块儿。摩洛哥炖菜中使用的其实是腌柠檬，不过使用鲜柠檬对大致口味不会有过多影响。多说一句，腌渍柠檬在国内很不好找，连北京的三源里菜市场这种地方也没的卖。金小厨曾经在多哈机场的超市中买到过，但除非你去欧洲旅行路上愿意背这么一罐回来，否则最好还是自己在家用鲜柠檬加盐腌制。

　　Chop the lamb shoulder into large chunks, remove bones if possible (2 large boxes of lamb shoulders only sell for NZD 20 in local supermarket). Marinate the lamb with sale, pepper, Moroccan spices and olive oil. When making at home, you can marinate overnight, I only did it for 1 hour due to travel cooking. For serious cooks or those who can’t find Moroccan spices, the main ingredients of Moroccan spices are grounded coriander seeds, grounded cumin seeds, paprika powder and cayenne pepper.

　　While the lamb is being marinated, you can prepare the other ingredients. Chop onion and carrot into chunks, cross open the leeks but don’t cut through (easy to wash out the dirt), cut lemon into pieces. Traditional Moroccan stew uses pickled lemon, but fresh lemon works just fine. One thing to note, pickled lemon is really hard to find in China even in some big markets. I once find it in the airport supermarket in Doha, but unless you really want to carry it back from a trip to Europe, best way is to make it at home yourself with simply lemon and salt.

　　第二步 Step 2

　　在一个大锅中用大火煎羊肉。其目的是给羊肉上色，所以不要频繁翻动，也不要一次性放入过多羊肉以避免油温过低，分批处理就好。

　　羊肉盛出后，在同一锅里以中火煸炒洋葱和韭葱，让洋葱和韭葱软化并吸收羊肉的风味，之后再把羊肉重新加入锅中。

　　In a large pan, sauté the lamb on high heat. The purpose is to color the lamb, so don’t stir too frequently, and don’t put in too much lamb either to avoid steaming the lamb.

　　After browning the lamb, sauté the onion and leek in the same pan until fully soften and absorbed the lamb flavor. Put back the lamb into the pan.

　　第三步 Step 3

　　调成小火并开始调味。摩洛哥炖菜的调味主要来自三样元素：腌橄榄、腌柠檬和藏红花。将之前切好的柠檬放入，用手将橄榄捏碎加入，同样捏碎一些樱桃番茄，并加入少许藏红花（一小撮足以）。

　　Turn to low heat and work on the flavoring. Moroccan stew’s flavor comes from 3 main ingredients: pickled olives, pickled lemon and saffron. Add the chopped lemon, crash the olives and cherry tomato and add, together with a pinch of saffron.

　　第四步 Step 4

　　加入开水（无需没过羊肉）并大火炖煮10分钟，之后加入胡萝卜并转成小火。取决于你所切的羊肉块的大小，可以炖1-2小时，直至羊肉软化。出锅前加盐调味并大火收汁。

　　Add in boiling water and boil on high heat for 10 mins before adding carrots and turning down the heat. Depends on the size of the lamb chunks you cut, you can simmer it for 1-2 hours until the lamb can be broken by squeezing between fingers. Season it at last, and turn on high heat to reduce the sauce.

　　摩洛哥炖羊肉就完成了！可以搭配Pita面包或者粗小米。

　　Voila the Moroccan lamb stew! Perfect to go with pita bread or couscous.

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