Share your picture
A Moroccan dish revisited with candied and flavored lamb shank.
- Preparation time
- 15 min
- Cooking time
- 2 h
- Difficulty
- easy
- Serves
- 4 people
- Meal cost
- $$
Ingredients
- Souris d'agneau
- 4
- Cumin powder
- 1 tablespoon
- Coriandre fraîche hachée
- 1 tablespoon
- Salt
- 1 teaspoon
- Olive oil
- 4 tablespoons
- water
- 2 verres
- Fresh mint
- 8 tablespoons
- Chopped garlic
- 4 teaspoons
- wine vinegar
- 2 tablespoons
- Espelette chilli pepper
- 2 Pinches
- Salt
- 1 teaspoon
- Olive oil
- 4 tablespoons
- Coral lentils
- 300 grams
- Preheat oven to 230°C.
- Mix the cumin, chopped coriander and salt and rub the lamb mice with this mixture.
- Place them in an oiled baking dish with 4 tablespoons of olive oil and bake for 1/2 hour.
- Then add 2 glasses of water and continue cooking for 1 hour and a half, lowering the temperature to 180° and basting from time to time.
- In a bowl, mix 4 tablespoons of olive oil, chopped mint and garlic, wine vinegar, Espelette pepper and salt.
- Cook the lentils separately in boiling salted water, drain and set aside.
- Serve the mice with the mint sauce and lentils.
- Preparation time
- 15 min
- Cooking time
- 2 h
- Difficulty
- easy
- Serves
- 4 people
- Meal cost
- $$
Ingredients
- Souris d'agneau
- 4 units
- Cumin powder
- 1 tablespoon
- Coriandre fraîche hachée
- 1 tablespoon
- Salt
- 1 teaspoon
- Olive oil
- 4 tablespoons
- water
- 2 verres
- Fresh mint
- 8 tablespoons
- Chopped garlic
- 4 teaspoons
- wine vinegar
- 2 tablespoons
- Espelette chilli pepper
- 2 Pinches
- Salt
- 1 teaspoon
- Olive oil
- 4 tablespoons
- Coral lentils
- 300 grams
No comments yet, be the first to leave one!