Laham taz-Ziemel – Horse Meat

Ingredients:

  • 2kg horse meat
  • 1/2 lemon peel
  • 1/2 orange peel
  • 4 basil leaves
  • Sweet marjoram, Knotted marjoram (Merqrux)
  • Salt
  • Teaspon Paprika
  • 4 garlic
  • 2 onions
  • Olive oil
  • tablespoon margarine
  • table spoon tomato paste (kunserva)
  • 200 ml red wine

Method:

As noted by the British Food Journalist Matthew Fort farmers and country folk simply could not afford to be too attached to their working farm animals. "In the frugal, unsentimental manner of agricultural communities, all the animals were looked on as a source of protein. Waste was not an option."

1. Marinate the horse meat in the red wine and salt.

2. Grate finely the lemon and orange peel.

3. Cut the onions, garlic, herbs and spices, add kunserva.

4. Add the meat and cook on low heat for two hours.

5. Make sure you have lots of Maltese bread to mop up the gravy.

Difficulty: Easy

This entry was posted in By Course, By Occasion, Other Meat, Recipes, Second Course, Stews, Sunday Lunch and tagged , , , , . Bookmark the permalink.

4 Responses to Laham taz-Ziemel – Horse Meat

  1. Tulkun says:

    How many hours i need to marinate horse meat?

  2. Alan Cutajar says:

    The best to marinate things is the day before/ over night. I like to use sangria in my recipe. Texture and taste of the horse is between beef -Venison sweet and powerful, that why I use sangria because of the fruity flavour!!!

  3. andrijame says:

    this dish is usually cooked in white wine, isn’t it?

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