Michoui & Vermicelle

vermicelli

🥗Healthier: whole wheat pasta

💰Cheaper: spaghetti

Whole wheat pasta offers more fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more cost-effective for cooking.

whole lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is a leaner and more affordable protein option.

cumin

🥗Healthier: ground coriander

💰Cheaper: caraway seeds

Caraway seeds can provide a similar flavor profile.

Start by preparing a leg of lamb.

In a processing bowl, mash garlic, vegetable oil, country butter, salt, black pepper, chili powder, and jumbo cubes together, except for the oil, mustard, and butter.

Poke holes all around the lamb as deep as possible to allow the mixture to penetrate.

Coat the lamb with a little vegetable oil to prevent browning and give it a shine.

Cover the entire pan with aluminum foil to retain moisture and prevent quick browning.

Remove the juices released by the lamb and set them aside.

Season the lamb again with the initial mixture and coat it thoroughly before placing it back in the oven at 350°F for about 1 hour.

After cooking, the lamb should be tender and the meat falling off the bones.

For the vermicelli, add 3 packs of vermicelli to a rice cooker with vegetable oil, coating each piece.

Steam the vermicelli in the rice cooker for about 20 minutes.

After 20 minutes, remove the vermicelli and rinse off the oil.

Boil water, add yellow food coloring and salt to season the vermicelli.

Pour the boiling water over the vermicelli and remove it immediately without hesitation.

Let the vermicelli steam again for about 15 minutes after removing it from the water.

Once ready, fluff the vermicelli with a fork while still warm and add frozen mixed vegetables to keep their colors bright.

In a pan, heat vegetable oil and chopped onions, cooking until the onions are soft and translucent.

Add the reserved broth from the lamb to the onions and mix.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens