Blanquette de Bouftou d’Alibert

70 mins
Serves 1
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Directions

  1. 1Carrots are cut into slices.
  2. 2Leeks are cut into slices.
  3. 3We cut in slices 1 shallot.
  4. 4Mushrooms are cut into slices.
  5. 5We crush 1 stick of lemongrass and then we cut it into pieces.
  6. 6The lime, we press it, we cut it.
  7. 7We take chili.
  8. 8Heat a little olive and grape seed oil at the bottom of a casserole.
  9. 9Put lamb that was salted before.
  10. 10Mark the color well.
  11. 11Unhook the juices by deglazing with the broth.
  12. 12Put all the vegetables in the casserole.
  13. 13Add 1 small bouquet filled.
  14. 14Add broth, vegetable or meat.
  15. 15Add coconut milk and mix well.
  16. 16Cover for 1 hour.
  17. 17Make 1 small slurry with potato starch and a little bit of broth.
  18. 18Remove the meat and vegetables when well cooked.
  19. 19Add the slurry.
  20. 20Reduce and simmer to have a thick sauce.
  21. 21This takes 10 minutes.
  22. 22Take 1 already prepared rice.
  23. 23Put all the preparation on the rice.
  24. 24Add a little bit of lime zest and juice.

Ingredients

  • 400 g sauté d'agneau
  • 1.5 L bouillon de légumes
  • 1 feuille de laurier
  • baies de genièvre
  • 1 Bouquet garni
  • 2 carrots
  • 1 échalote
  • 50 cl lait de coco de cuisine
  • Huile de pépins de raisins
  • 1 bâton de citronnelle
  • 1 piment rouge
  • Riz à sushi
  • Sel
  • poivre
  • leeks
  • 1 shallot
  • Mushrooms
  • 1 stick of lemongrass
  • 1 lime
  • chili
  • olive oil
  • potato starch
  • broth

Equipment

casserole
Blanquette de Bouftou d’Alibert | Clip Recipe