Ingrediënten
- Frozen Artichoke500 grams
- Lamb, cut into small cubes500 grams
- Small onion, finely chopped1 piece
- Clove of garlic, crushed1 clove
- Fresh coriander, chopped3 tablespoons
Citroensap60 milliliters
Maïzena1 tablespoon- Cinnamon sticks2 sticks
Plantenolie1 tablespoon- Roasted pine nuts0.3 cup
- Spices to taste0
- Salt to taste0
Stappen
- 1
Boil water in a deep pot over high heat, then add the artichokes and some lemon juice, and let the pot simmer for 5-10 minutes or until the artichoke hearts are cooked. Drain the artichokes and place them in a baking tray.
10 minutenBenodigde hulpmiddelen:
Pan
Tafel - 2
Sauté the chopped onion in 0.5 tablespoon of oil in the pressure cooker over high heat until it softens, then add the meat cubes and stir for 2 minutes until browned. Then add the cinnamon sticks, salt, spices, and 1 liter of water. Close the pot and place it over high heat. When steam starts to escape, let the pot cook for 30 minutes, then remove it from the heat and allow the steam to escape completely before opening.
30 minutenBenodigde hulpmiddelen:
Snelkookpan - 3
Strain the meat broth and set it aside for later use. Discard the cinnamon sticks and keep the cooked meat cubes aside.
5 minuten - 4
Add the cornstarch and the remaining lemon juice to the meat broth and stir the mixture over medium heat until the broth thickens, then remove from heat.
5 minuten - 5
In a small frying pan, sauté the chopped garlic with the fresh coriander in 0.5 tablespoon of vegetable oil, then add the dried coriander to this mixture. Remove from heat and pour the mixture over the meat broth.
5 minutenBenodigde hulpmiddelen:
Koekenpan - 6
Fill the heart of each artichoke with 1 tablespoon of meat cubes, then pour the meat broth mixture over them. Place the tray in a preheated oven for 10 minutes. Do not let the broth evaporate completely.
10 minuten
Voedingsfeiten
Citroensapper 100gMaïzenaper 100gPlantenolieper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.