This refreshing dish is perfect for weeknight dinners this spring.
[MUSIC] Bonjour, welcome to Ludo a la Maison, or Ludo a la Casa, or whatever you want. Today, we're going to do a dish from North Africa, lamb chorba. Lamb chorba, chorba, chorba. I grew up a little bit with a [UNKNOWN]. I know it don't sound very French, but you know, we are across from the factory guy. Hey guys, we see you. So this dish will have a lot, a lot, a lot of spice. It's going to be very very flavorful. So I'm gonna take some red onions here, quick dice. Usually in France we cook lamb for spring, we like to see some beautiful color after the winter. Carrot, voila, a carrot. The lamb chop is a great dish with all the color, the spice, the tomatoes, the [UNKNOWN]. Turnips That's beautiful. Put a vegetable you find at the market, you know. So now the stew. So for that I have my Le Creuset pot, so when it's spring in France, it's purple, is lavender. Stew you think is very easy to do, yes it is, but it's a little bit of technical also, okay you have a process you know how to Build the flavor. So we're gonna try a little olive oil. [MUSIC] Voila. Now we're going to start to caramelize all our vegetables. I'll put a little vegetable here. [UNKNOWN] a bit of carrot, red onions. I'll put celery, [INAUDIBLE]. So now I'm gonna take like five good minutes to give a nice [UNKNOWN] to our vegetable. So after I [UNKNOWN] my meat. Today I just have some lamb shoulder, voil��. Now we're going to give a little bit of coloration to the meat, okay? So make sure to stir everything very well. Wow that smells good. Very technical with stew. With stew it's not just to put everything like that and just cover with chicken [UNKNOWN]. When you're doing stew, make sure to prep everything before, okay? That is all your vegetable, that is your meat, organize yourself in the kitchen. No stress, I can have a glass of wine if I want. With your stew it's all about mis en place Okay make your life easy. And really enjoy I mean cooking should be fun. Okay guys scratch a little bit the bottom of the pot here, that's where all the flavor the suc the flavor of the meat. [UNKNOWN] we're getting a nice caramelization now perfect. Now we're going to add tomato paste. Stir very well for a good five minutes. Wow the smell wow. Now I'm going to add whole garlic. A little trick guys. Take your garlic and smash it like this with a knife for more flavor. Just pop one time. Let's put that there in the dish like that boom. We're going to stir it again. [UNKNOWN] I'm gonna lower my heat a little bit. 3 C cooking is really to cook with your ear, no? You can here the sizzling now is very calm now. Just telling it's finished, now it's time to add the spice. Tumeric and cumin, it's a ground spice, okay? [SOUND] Now I'm going to add my [UNKNOWN] tomato, okay? [MUSIC] Stir it very well. [MUSIC] Now I'm going to add my garbanzo beans, coriander seed, the celery seed, the cumin seed, and the fennel seed. Just go like that, and now we're going to stir. Look at this beautiful stew. Trust me, that smells good. I love French food but North African food is good too. I'm going to add now chicken stock, I make my own chicken stock, but you can also buy your own chicken stock. [MUSIC] So because it's a stew you'll make sure that you cover very well, all the garnish, all the meat, everything in the pot. Need to be covered. We put a little bit of salt. A little bit, not too much. Keep in mind, when the [UNKNOWN] for two hours, the stew is going to reduce a little bit. So if you have too much salt, the stew is going to go to garbage. If you don't put enough you can always adjust. Now we cover our lamb stew and cook it for two hours on the stove. It's spring. You want a light stew, refreshing. Add a lot of fresh herbs. That's spring. Here I have some lemon juice. We add a little bit of acidity. We're gonna add a little bit of sliced celery branch. We add a little bit of fresh crunchiness to the stew. We did not have herbs for like four months, you know. It's fun to use that fresh herb. Take more more herb. Mint, parsley, cilantro. Chop that. Cayenne pepper. Give a little bit of zing. And put everything in the stew with some preserved lemon. Keep the skin. We keep the inside. Everything. Which was the lemon perhaps from the year before. Fresh lemon and boom, voila. And now I'm going to stir with all the fresh herb, like that. Voila. [SOUND] Voila, look at this, wow, yeah. [BLANK_AUDIO] Now I'm going to put just a little bit of crunchy bread on top. The bread is going to suck a little bit of the broth. That is very old school, like the grandma. She takes old bread and put in the stew and put a little touch of the olive oil, fancy olive oil from the decanter. Top of the bread like that, et voila. Ooh, that's nice. Lamb chorba stew. To pair my stew today I have Grey Goose Vodka, but a very special vodka, interpreted by Alain Ducasse. Toasted wheat vodka. [MUSIC] The pairing with cocktail, I think it's very interesting. Keep in mind, you know, with a cocktail, I can always adjust a cocktail. The wine Never, I cannot change a wine. Think about that. It smells so good. So that's what I like more and more cocktail, because I can create as a chef my own cocktail to pair with my foods. That's a great, great vodka. Let's see the stew. God it's just so good, that [BLEEP] [BLEEP]. But [BLEEP] [MUSIC] Hm. [FOREIGN] We have a lot and lot of flavor here. Hm. [UNKNOWN] a little bit [UNKNOWN] with that. [UNKNOWN] Bring some [UNKNOWN] it's so cool, the nuts flavor, go very well with the lamb stew, perfect pairing. Right I have nothing to say just let me eat it, okay go away, now we say cut, let me eat. [MUSIC] [MUSIC] [BLANK_AUDIO]