Fragrant Lamb Stew
Recipe second for 4 people based on Lamb - cooking method pan oven.
Preparation:
Preparation: Cut the lamb meat into bite-size pieces and keep aside. Blend the onion with fresh chilli pepper and ginger juice, obtained by grating the root and squeezing the pulp with a sheet of absorbent kitchen paper. Keep everything aside. Heat a drizzle of oil in a pan, add the lemon grass cut into slices, the cardamom seeds and the fennel seeds. Season with the turmeric and add the almond flour and the minced and flavored onion, cook for a few minutes, then add the lamb and brown over high heat for about 10 minutes. Cover with vegetable broth, perfume with 1 bay leaf and add salt. Continue cooking for another 40 minutes. In another saucepan, heat a drizzle of oil and add a piece of apple staked with the bay leaf and cloves and lastly the rice. Leave to perfume for a few minutes, level and cover with the broth without stirring. Cover and cook in the oven at 180 degrees for 13 minutes. Serve the lamb stew accompanied by fragrant rice.
Ingredients:
Ingredients: 800 G Lamb Meat - 1 Blonde Onion - 1 Small Piece Fresh Ginger - 2 Cardamom Seeds - 1 Tablespoon Almond Flour - 1 Tablespoon Turmeric - 1 Tablespoon Fennel Seeds - 1 Small Fresh Chili Pepper - 1 Lemon Grass - Vegetable Stock - 1 Bay Leaf - Extra-virgin olive oil - Salt - For Pilaf Rice: - 300 G Basmati Rice - 800 G Vegetable Stock - 1 Yellow Apple - 2 Cloves - 1 Bay Leaf - 1 Tablespoon Turmeric - Olive Oil Extra-virgin olive - Salt
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