Agneau aux Pruneaux

Soak the prunes in warm water Remove the remains of fat from meat, wash the meat and drain well and season & food

Faire tremper les pruneaux dans l'eau chaude
Remove the remains of fat from meat, wash the meat and drain well and season

Ingrédients:

Lamb shank 500 g
200 g Oignon
gousse d'ail 2 Unité
500 g plums
150 g Sesame
100 g almonds
cinnamon 1 Tablespoon Small
1 tablespoon saffron Tureen
1 tablespoon sugar Small
80 ml ​​olive oil
1 cuillère à soupe de beurre

Nombre de portions:

4

Temps de cuisson:

85 minutes

Faire tremper les pruneaux dans l'eau chaude
Remove the remains of fat from meat, wash the meat and drain well and season
Chop the garlic and 1 onion and a half very finite. Cut the half onion rings and book
In a pan with butter and oil chorreoncito, lightly saute the garlic and onion
Ajouter l'agneau et remuez jusqu'à ce qu'il perde la couleur brute
Add the cinnamon powder and chopped twig, stirring constantly
Cover with water, add the saffron, cover and let cook for half an hour
plums Blanch in boiling water, peel and boning
Add the plums, sugar and onion rings to the pan and continue cooking 15 minutes
A few minutes before end of cooking, add the almonds
present in a clay pot with sesame sprinkled over the stew.

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