Level of difficulty: Middle
Time Cooking time: 50 minutes
Preparation time: 25 minutes
400 kcal / person
Ingredients for 4 people:
- 450g shoulder of lamb defatted
-
2 onions - 1
garlic clove - 2 carrots
- 1 lemon confit
- 1 pinch cumin seeds
- 1 cardamom pod
- 160g bulgur
- 40 g golden raisins
- 2 tbsp. tablespoon olive oil
- Salt, pepper
Preparation Recipe
Cut the shoulder lamb cubes in 4x4 cm. Peel the onions and garlic, then chop . Peel the carrots then cut into cubes . Heat a
spoonful of olive oil in a tajine . Add the lamb pieces . Sauté over high heat for 10 minutes, stirring . Place meat on a plate discard fat from cooking and rinse the dish .
Place tajine again on the fire. add a spoonful of olive oil the onions, the garlic and carrot.
Melt to low heat for 5 minutes, stirring . Add the cumin the lemon confit the cardamom, salt and pepper . Cover and simmer 30 minutes fire sweet. Make
bulgur cook for 10 minutes . Drain it, add salt and pepper and add the raisins . Serve hot separately.
Info dietary
The shoulder is not a fat piece but remove any visible fat is even better. You can also choose the leg or lamb noisettes also lean . Lamb is a meat-rich proteins and well endowed with iron .
Gesture Health: not forget to rinse the pot after browning the meat .
To lighten and flavor: load plate spices, aromatic vegetables and . It is also becoming digestibility.
The full bulgur will bring slow carbohydrates, fiber and , the minerals (magnesium ...). No butter, but grapes (intake carbohydrates and fiber)
cooking stew: is a good method for cooking cook slightly. Retains minerals (but not vitamins ), and keeps the taste of food with a fat intake very low .
Source: http://www.anyresa.com
Time Cooking time: 50 minutes
Preparation time: 25 minutes
400 kcal / person
Ingredients for 4 people:
- 450g shoulder of lamb defatted
-
2 onions - 1
garlic clove - 2 carrots
- 1 lemon confit
- 1 pinch cumin seeds
- 1 cardamom pod
- 160g bulgur
- 40 g golden raisins
- 2 tbsp. tablespoon olive oil
- Salt, pepper
Preparation Recipe
Cut the shoulder lamb cubes in 4x4 cm. Peel the onions and garlic, then chop . Peel the carrots then cut into cubes . Heat a
spoonful of olive oil in a tajine . Add the lamb pieces . Sauté over high heat for 10 minutes, stirring . Place meat on a plate discard fat from cooking and rinse the dish .
Place tajine again on the fire. add a spoonful of olive oil the onions, the garlic and carrot.
Melt to low heat for 5 minutes, stirring . Add the cumin the lemon confit the cardamom, salt and pepper . Cover and simmer 30 minutes fire sweet. Make
bulgur cook for 10 minutes . Drain it, add salt and pepper and add the raisins . Serve hot separately.
Info dietary
The shoulder is not a fat piece but remove any visible fat is even better. You can also choose the leg or lamb noisettes also lean . Lamb is a meat-rich proteins and well endowed with iron .
Gesture Health: not forget to rinse the pot after browning the meat .
To lighten and flavor: load plate spices, aromatic vegetables and . It is also becoming digestibility.
The full bulgur will bring slow carbohydrates, fiber and , the minerals (magnesium ...). No butter, but grapes (intake carbohydrates and fiber)
cooking stew: is a good method for cooking cook slightly. Retains minerals (but not vitamins ), and keeps the taste of food with a fat intake very low .
Source: http://www.anyresa.com
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