Ingrédients
- Steak, or thick beef fillet, preferably lamb1 kilogram
- Medium-sized onion, preferably red and white5 pieces
- Large garlic clove6 cloves
- Sour orange juice3 cups
- Parsley bunch1 bunch
- Celery bunch1 bunch
- Butter or ghee4 tablespoons
- Ground ginger or green stick1 tablespoon
Cannelle moulue1 teaspoon- Ground galangal1 teaspoon
Cumin moulu1 teaspoon- Chili or sweet pepper as desired3 pieces
- Cardamom pods2 pods
- Mustard (optional)1 tablespoon
- Sour lemon0.5 piece
- Grated sour lemon peel1 tablespoon
- Cloves1 teaspoon
Poivre noir1 teaspoon
Muscade1 teaspoon
Sel1 teaspoon
Mesures
- 1
Wash the meat well, then dry it thoroughly with a towel and set it aside.
5 minutesMatériel requis:🍳Towel - 2
To prepare the marinade, grind the onion, garlic, and vegetables in a food processor or chop them very finely.
5 minutesMatériel requis:🍳Food Processor
Couteau - 3
Place the orange juice in a deep bowl, then add the previous mixture, followed by the ground spices, lemon zest, and the juice of half the lemon.
5 minutesMatériel requis:🍳Deep Bowl - 4
Add the meat to the mixture and stir well, then place it in the refrigerator for a full day or 12 hours, remembering to stir the mixture every two hours.
720 minutesMatériel requis:🍳Refrigerator - 5
After at least 12 hours, remove the meat from the marinade and place it in a strainer to drain well, keeping the marinade.
5 minutesMatériel requis:
Passoire - 6
At the same time, place the butter in a frying pan until it is well heated, then add a piece of meat and turn it on both sides until it browns or turns golden, and repeat the process until all the meat is done.
10 minutesMatériel requis:
Poêle à frire - 7
Place a spoonful of butter in a suitable baking dish, then arrange the meat in it, pour the marinade over it, and place it in the oven for one hour or until cooked.
60 minutesMatériel requis:🍳Baking Dish
Four
Faits nutritionnels
Cannelle mouluepour 100gCumin moulupour 100gPoivre noirpour 100gMuscadepour 100gSelpour 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.