Dispositivi & Accessori
Moroccan Lamb with Chopped Salad
Prep. 20min
Totale 13h 15min
4 portions
Ingredienti
Lamb and Marinade
-
vegetable oil30 g
-
red onion halved40 g
-
garlic clove1
-
natural yoghurt4 Tbsp
-
ground cumin½ Tbsp
-
ground coriander1 tsp
-
dried fennel seeds½ tsp
-
ground cinnamon¼ tsp
-
fine sea salt½ tsp
-
ground black pepper⅛ tsp
-
lamb neck fillets (approx. 150 g each)4
Chopped Salad
-
preserved lemon halved, flesh removed1
-
olives pitted6
-
fresh green chilli halved, deseeded1
-
ground cumin½ tsp
-
extra virgin olive oil2 - 3 Tbsp
-
lemon juice15 g
-
fresh coriander large stalks removed10 g
-
fresh flat-leaf parsley large stalks removed10 g
-
celery stalk sliced (3-4 cm)1
-
fennel bulb (approx. 250 g), sliced (1 cm)1
-
orange peeled, in segments1
-
tomato cut in eighths1
-
cucumber (approx. 300 g), halved, deseeded, cut in pieces (3-4 cm)1
Cooking
-
water for cooking1800 g
Difficoltà
media
Valori nutritivi per 1 portion
Sodio
729 mg
Proteine
33 g
Calorie
2463 kJ /
593 kcal
Grassi
45 g
Grassi saturi
15 g
Carboidrati
12 g
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Slow Cook and Sous-vide
9 ricette
Regno Unito e Irlanda
Regno Unito e Irlanda
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