Ingrédients
- Minced meat250 grams
- Potatoes6 pieces
Coriandre1 teaspoon
Oignon1 piece
Pois verts400 grams
Farine1 tablespoon
Concentré de tomate2 tablespoons
Sirop de grenade2 tablespoons
Huile d'olive2 tablespoons
Cumin1 teaspoon
Poivre noir1 teaspoon
Sel0
Eau2 cups
Mesures
- 1
Peel the potatoes and hollow them out, making holes on their sides with a knife, then place them in a pot with water and boil them halfway.
10 minutesMatériel requis:
Marmite
Couteau - 2
To prepare the filling, finely chop the onion and place it with the minced meat in a non-stick bowl with some water until the meat is cooked, then sauté it a little on the heat after the bowl dries from the water.
10 minutesMatériel requis:🍳Non-stick bowl - 3
Add the peas, cumin, coriander, black pepper, and salt to the mixture.
5 minutes - 4
Remove the potatoes from the heat and let them cool slightly, then stuff them with the previous filling.
5 minutes - 5
In a pot on the heat, add olive oil and sauté the stuffed potatoes, then arrange them in a pot or casserole.
10 minutesMatériel requis:🍳Pot - 6
To make the sauce, in a bowl, combine the tomato paste with two cups of water, add the pomegranate molasses and a tablespoon of flour to thicken the sauce, then add salt and spices to taste.
10 minutes - 7
Pour the sauce over the potatoes and place them in the oven until cooked.
10 minutesMatériel requis:
Four
Faits nutritionnels
Coriandrepour 100gOignonpour 100gPois vertspour 100gFarinepour 100gConcentré de tomatepour 100gSirop de grenadepour 100gHuile d'olivepour 100gCuminpour 100gPoivre noirpour 100gSelpour 100gEaupour 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.