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