| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 x ca. 450 g | lamb ground |
| 1/2 mittel | Onion finely minced |
| 2 | Garlic cloves finely minced |
| 4 Esslöffel | Chopped cilantro; divided |
| 1 Esslöffel | Toasted cumin seeds; finely ground |
| | Using a spice mill |
| 1 | egg |
| | salt |
| | black pepper freshly ground |
| 2 Esslöffel | Thyme leaves |
| 1/2 Tasse | flour |
| 6 Esslöffel | olive oil extra virgin |
| 1 gross | Spanish onion; chopped 1/8" dice |
| 1 1/2 Tasse | chicken stock |
| 1/4 Tasse | almonds blanched |
| 1/4 Teelöffel | Saffron threads |
| 3 | cloves garlic |
| 1/2 Esslöffel | Fresh mint chiffonade |
|
In a mixing bowl, stir together lamb, onion, garlic, 3 tablespoons cilantro, cumin, egg, salt and pepper and thyme and mix well. Form into 1-inch balls, dust with flour and refrigerate 10 minutes. Heat oil in a 12- to 14-inch frying pan until just smoking. Add meatballs and cook until golden brown all over, or about 7 to 10 minutes, and remove. Add Spanish onion and cook until golden brown and soft, about 6 to 8 minutes. Add stock and bring to a boil. Return meatballs to pan and lower heat to simmer. Cover and cook 30 minutes. Place almonds, saffron, garlic, mint and remaining cilantro into a spice mill and process to a fine powder. Stir into stock and serve immediately. This recipe yields 4 servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com -or- Mad-Squad@prodigy. Net
|
|
Anmerkungen zum Rezept:
keine |
