четвртак, 11. мај 2017.

Jagnjeći vrat, sočivo , ječam i suv grašak *Lamb necks, barley, split peas, and lentils


Scroll down for Recipe in English

Da se i od jeftinog dela mesa može napraviti veoma ukusno jelo, ako se naprave i ukusni dodatci potvrdjuje ovo jelo.

U poslednjih nekoliko dana sam isprobala sa jagnjetinom i govedinom i to delovima mesa koji su veoma jeftini, a pritom veoma ukusni, ako smo strpljivi u njihovoj pripremi.

Sastojci

400 g jagnjećeg vrata
3 Kašike Berbere začina ( recept OVDE)
1 crveni luk, isečen na krupne kriške
2 čena belog luka, isečenog

400 g mešavine, ječma, sočiva i suvog graška
100 g seckanog paradajza
so i biber
1 kašičica čili pahuljica



Priprema

Utrljamo jagnjeći vrat Berbere zalinom, pa ostavimo 10tak minuta da se marinira
Isečemo luk i beli luk i sipamo u vatrostalno posudu sa malo ulja.
Dodamo jagnjeći vrat i poklopimo. U rerni krčkamo na 170 stepeni C oko 90 minuta


Posebno u dovoljno vode  skuvamo sočivo, ječam i suvi grašak. Kad provri skidamo penu
Dodamo paradajz , čili pahulje, so i biber  i sve kuvamo oko 45 minuta

Ocedimo i dodamo u posudu sa jagnjećim vratom i zapržimo oko 10tak minuta


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Lamb necks, barley, split peas and lentils




This dish is proof that cheap cuts of meat do not to be without taste if we are patient and prepare good side dishes.

Last week I experimented with some of the lamb cuts and with a piece of eye of round roast.  And both were a pleasant tasty surprise.

Ingredients

400 g of lamb neck
3 Tablespoons of Berbere spice ( recipe HERE)
1 red onion, chopped coarsely
2 cloves of garlic, chopped

400 g of split peas, barley and lentils mix
100 g od diced tomatoes
1 tsp of chili flakes
salt and pepper


Create

Season lamb chops with Berbere mix and let it stand for 10 minutes.
Chop onion and garlic and add to a baking dish ( with lid). Add little bit of oil, 2 TBS

Add lamb necks and close the baking dish
Bake at 170 Degrees C for approx. 90 minutes

In the meantime wash your pulses and put in a pan with enough salted water to cover it

Boil for about 45 minutes. Spoon foam from the top. Towards the end add tomatoes, if necessary more salt. pepper and chili flakes. Drain and add to pan with lamb necks and on low braise another 10 minutes













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