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10 x ca. 30 g | Pearl onions |
2 Esslöffel | vegetable oil |
3 x ca. 450 g | Lamb, boneless shoulder or stew meat, cut 1 1/2" pcs. |
5 Esslöffel | parsley chopped |
1/4 Tasse | Cilantro chopped |
1 Teelöffel | cinnamon |
1 Teelöffel | ginger |
1/8 Teelöffel | Saffron threads, crushed |
1 1/2 Tasse | water |
8 x ca. 30 g | Dates, pitted |
2 Esslöffel | honey |
2 Esslöffel | Almonds, slivered, toasted |
Cook onions in a medium pot of boiling water for 2 minutes, drain, rinse under cold water and peel.
Heat vegetable oil in a Dutch oven over med-high heat. Working in batches, season lamb with sat &pepper, add to Dutch oven and brown all over, about 4 minutes per batch. Return all lamb to Dutch oven after finishing browning. Mix in parsley, cilantro, cinnamon, ginger and saffron. Add 1 cup water and 1/2 cup pearl onions. Reduce heat to med-low, cover and simmer until lamb is tender, about 1 hour.
Using slotted spoon, remove lamb and onions to a bowl. Add dates and honey to drippings in Dutch oven. Simmer for 5 minutes, mashing dates to a coarse puree with a fork. Add remaining onions and simmer until almost tender about 5 minutes. Mix in remaining 1/2 cup water if necessary tothin sauce. Return lamb to mixture and simmer until heated through, about 5 minutes. Season to taste with salt & pepper. Transfer to platter and top with slivered almonds and a few chopped dates.
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