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Receta "Chilindron" Spring Lamb With Espelette Pepper (Basque Cuisine)
by CookEatShare Cookbook

"Chilindron" Spring Lamb With Espelette Pepper (Basque Cuisine)
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Ingredientes

  • 3 ½ lb (1.5 kg) spring lamb cut into medium-sized pcs
  • 5 mild Espelette peppers soaked in hot water for 2 hr
  • 3 minced garlic cloves
  • 1 large onion, thinly sliced
  • 10 tbsp tomato sauce
  • 1 dash extra virgin olive oil
  • Salt
  • Freshly grnd black pepper

Direcciones

  1. Soak the fresh, mild Espelette peppers in hot water for 2 hrs
  2. Put the lamb pcs in a large bowl
  3. Salt the lamb, then mix well
  4. Brown the lamb pcs with a dash of extra virgin olive oil in a large casserole for 5 to 7 min over high heat
  5. Then, set the lamb aside on a plate
  6. Remove the excess oil and grease from the casserole and brown the minced garlic and onion
  7. Stir the mix well and regularly, and allow to cook over low heat for 15 min; salt lightly
  8. After 15 min, add in the lamb pcs (along with the juices) back into the casserole
  9. Mix well, then add in the tomato sauce, the pulp, the Espelette peppers as well as a little of the pepper marinade
  10. Cover the casserole and allow the ingredients to simmer over low heat for one hour
  11. Watch over the casserole during cooking and, if necessary, add in some pepper marinade so which the lamb pcs stay submerged
  12. After 1 hour of cooking, check to see if the lamb pcs are tender; if not, continue cooking. Adjust seasoning as necessary with salt and pepper
  13. Bring the casserole straight to the table, accompanied by steamed potatoes lightly sprinkled with parsley, or possibly good-old homemade mashed potatoes