Souris d'agneau Curcuma Miel by @niangcook

N/A

2 servings

🍖

2

Lamb Shank

🧅

2 stalks

Spring Onion

🌶️

1

Sweet Green Pepper

🌶️

2

Vegetarian Chili Pepper

🧄

4 cloves

Garlic Clove

🫚

3 cm piece

Ginger

🧅

2

Onion

🟡

5 ml

Turmeric

🌰

5 ml

Cumin

🌶️

5 ml

Paprika

Djansan

🌶️

2.5 ml

Long Pepper

🧂

5 ml

Salt

🌶️

Pepper

💧

1 l

Water

🍚

400 ml

Rice

🥣

500 ml

Sauce

🍯

30 ml

Honey

Preparation Steps

  1. Step 1/12

    Peel and finely chop the 2 onions, 2 spring onions, 4 garlic cloves, and 3 cm piece of fresh ginger.

    onions
    spring onions
    garlic cloves
    fresh ginger
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Remove the seeds from the mild green chili pepper and 2 vegetarian chili peppers, then finely chop them.

    mild green chili pepper
    vegetarian chili peppers
    🔪chef's knife
    🪵cutting board

  3. Step 3/12

    Season the 2 lamb shanks with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon djansang seeds, and 1/2 teaspoon long pepper.

    lamb shanks
    salt
    black pepper
    ground turmeric
    ground cumin
    ground paprika
    djansang seeds
    long pepper
    🥄measuring spoons

  4. Step 4/12

    Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Brown the seasoned lamb shanks for 3 to 4 minutes per side.

    vegetable oil
    lamb shanks
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/12

    Add the chopped onions, spring onions, garlic cloves, ginger, and chili peppers to the pot. Sauté for 5 minutes until fragrant.

    onions
    spring onions
    garlic cloves
    fresh ginger
    mild green chili pepper
    vegetarian chili peppers
    🥄wooden spoon

  6. Step 6/12

    Stir 2 tablespoons honey into the lamb and aromatics. Cook for 1 minute until the honey lightly caramelizes.

    honey
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/12

    Pour 1 l water into the pot and bring it to a boil. Cover and simmer for 90 minutes, turning the lamb shanks halfway through.

    water
    lamb shanks
    🧪measuring jug
    🥄wooden spoon

  8. Step 8/12

    Lift out the tender lamb shanks and keep them warm. Measure 500 ml of the lamb cooking sauce for the rice.

    lamb shanks
    lamb cooking sauce
    🧪measuring jug

  9. Step 9/12

    Rinse 400 ml rice in cold water until the water is mostly clear. Drain the rice thoroughly.

    rice
    water
    🫗fine-mesh strainer
    🧪measuring jug

  10. Step 10/12

    Add the rinsed rice and 500 ml lamb cooking sauce to a pot. Bring to a boil over medium-high heat.

    rice
    lamb cooking sauce
    🥄wooden spoon
    🧪measuring jug

  11. Step 11/12

    Cover the rice and cook over low heat for 18 minutes. Rest it covered for 10 minutes, then fluff with a wooden spoon.

    rice
    🥄wooden spoon

  12. Step 12/12

    Serve 1 lamb shank over each portion of spiced rice. Spoon the remaining turmeric-honey sauce over the lamb.

    lamb shanks
    rice
    lamb cooking sauce
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Herbs, Aromatics, Spices, Liquids, Grains, Sweeteners

Ingredients

Lamb shank, Spring onion, Sweet green pepper, Vegetarian chili pepper, Garlic clove, Ginger, Onion, Turmeric, Cumin, Paprika, Djansan, Long pepper, Salt, Pepper, Water, Rice, Sauce, Honey

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free

Calories

850 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 79g, Fat: 37g, Fiber: 4g, Sugars: 11g

Nutritional Information

Minerals

Iron: 6.5mg, Zinc: 9mg, Potassium: 780mg, Sodium: 780mg

Vitamins

Vitamin B12: 3.5µg, Vitamin B6: 0.7mg, Vitamin C: 12mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, measuring jug, measuring spoons, fine-mesh strainer

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish, Braised Meat Dish

Occasions

Dinner, Family Meal, Weekend Meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Cameroonian, Central African, African

Geographic

Senegal, West Africa

Various

Aspect

Texture

Fall-off-the-bone, Tender, Juicy, Fluffy, Saucy

Flavors

Savory, Sweet, Earthy, Warmly spiced, Peppery, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked lamb or rice out longer than 2 hours), fridge : 3 days (Cool within 2 hours,Store lamb, sauce, and rice in airtight containers,Reheat until piping hot), freezer : 3 months (Freeze in airtight freezer-safe containers,Freeze lamb with sauce separately from rice when possible,Thaw in the refrigerator before reheating)