羊肉西梅

浸泡在温水梅干肉取出脂肪的遗体,肉洗净沥干和季节和食品

在温水中浸泡的梅干
Remove the remains of fat from meat, wash the meat and drain well and season

主料:

Lamb shank 500 g
洋葱200克
瓣大蒜2股
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 tablespoon butter

份数量:

4

烹饪时间:

85 minutes

在温水中浸泡的梅干
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
加入羊肉,搅拌它,直到它失去裸色
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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