Shredded lamb
easy
45 mins
45 mins
Ingredients
- 600 g Lamb salmon (released lamb back)
- 4 Onions
- 1-2 Garlic cloves
- 125 g red pepper
- 2 TABLESPOONS Oil
- 1-2 TABLESPOONS Paprika pulp
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp dried rosemary
- 1/8 l dry red wine
- 125 g Whipped cream
- 1-2 TABLESPOONS dark sauce thickener
- 750 g Broccoli
- 20 g flaked almonds
- 7-10 Tbsp fresh rosemary
Directions
- 1
Cut the meat into slices. Peel onions and cut into strips. Peel garlic and chop finely. Clean, wash and chop the peppers. Heat oil in a pan.
- 2
Brown the meat in it in portions and take it out. Fry the onions, garlic and bell peppers in the frying fat. Add meat and paprika pulp. Season with salt, pepper and rosemary. Deglaze with red wine and 1/4 litre water, bring to the boil and simmer for about 5 minutes. Clean and wash the broccoli and divide into small florets. Cook in boiling salted water for about 8 minutes. Pour cream into the sauce, stir in sauce thickener and simmer for 1 minute. Lightly brown the almonds in a pan without fat. Drain broccoli.
- 3
Cook in boiling salted water for about 8 minutes. Pour cream into the sauce, stir in sauce thickener and simmer for 1 minute. Lightly brown the almonds in a pan without fat. Drain broccoli. Arrange lamb shreddings with the broccoli on plates. Sprinkle with almonds and serve garnished with rosemary. Serve with baguette
Nutrition Facts
760 kcal
8 g
66 g
29 g
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