# Blanquette de Bouftou d’Alibert

A blanquette coco-citronnelle and lamb, easy and delicious to wish for.

- Total time: 70 min
- Cuisine: Japanese
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- casserole

## Source

- Original video: https://www.tiktok.com/@gastronogeekofficiel/video/7355534621272034593?is_from_webapp=1&sender_device=pc&web_id=7590767474443011606
- Recipe page: https://www.cliprecipe.com/recipe/c2bbdfa8-7b99-4ece-8fe7-9b8e746da365
- Extracted: 2026-01-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt