Ingrédients
- Tender lamb, cut into large cubes300 grams
- Boiled/steamed green beans300 grams
- Low-fat yogurt1000 ml
- Small peeled onion bulbs300 grams
- Tahini (pure sesame seeds)40 grams
Farine de maïs30 grams- One egg white, lightly beaten1 piece
Huile d'olive1 tablespoon- Crushed garlic cloves5 cloves
- Chopped fresh mint120 ml
- Chopped fresh coriander120 ml
- Two cubes of Maggi chicken broth2 cubes
- Hot water120 ml
Sumac2 tablespoons
Mesures
- 1
The lamb cubes and small onions are boiled in two different pots until cooked.
30 minutesMatériel requis:
Marmite - 2
Meanwhile, mix the low-fat yogurt with tahini, corn flour, chicken broth, and egg white in a different pot and place the ingredients over medium heat, stirring until it boils. Remove from heat and set aside.
10 minutesMatériel requis:Marmite
Bol de mélange - 3
Heat the olive oil in a small frying pan and sauté the garlic, stirring until fragrant, then add the mint and coriander and stir the ingredients for a few seconds. Then add the Maggi chicken broth and water, continuing to stir until dissolved. Pour over the yogurt mixture and stir.
5 minutesMatériel requis:
Poêle à frire - 4
Drain the cooked lamb and small onions and pour the ingredients over the yogurt mixture.
5 minutes - 5
Place the cooked green beans at the bottom of a round serving dish and pour the hot yogurt and meat mixture over it. Garnish the dish with sumac and serve with steamed white rice.
5 minutesMatériel requis:🍳Serving Dish
Faits nutritionnels
Farine de maïspour 100gHuile d'olivepour 100gSumacpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.