North African lamb culotte with strong pepper sauce and jasminrisotto

Ingredients for North African lamb culotte with strong pepper sauce and jasminrisotto

Instructions for North African lamb culotte with strong pepper sauce and jasminrisotto

To prepare the North African lamb culotte with strong pepper sauce and jasminrisotto recipe, please follow these instructions:

Turn the lamb coconuts into a marinade consisting of garlic, olive oil, lemon juice, paprika, cayenne pepper, bowl, coriander and parsley and let them pull for approx. 2 hours in refrigerator.

The peppers are halved, the kernels are removed and they are grilled in the oven with the skins side upwards until the skin bubbles and becomes dark. Bring the grilled pepper in a plastic bag for 5 minutes with fresh chili and then pull off the skin.

Put the marinated meat in a refractory dish and brown it at 225 degrees C. alm. Oven for 15 minutes. Pour broth and finish the meat at 175 degrees C. alm. Oven for 15-20 minutes. Grab the meat into foil and allow it to rest for 10 minutes.

Pepper Sauce:
Say the cloud, foam for fat and blend it with pepper and red chilli. Season the pepper sauce with salt and pepper.

Saute onion and garlic 2 minutes in olive oil in a large saucepan or sautepande. Add rice and sun-dried tomatoes, sautify for another 1 minute, broth and boil for 8 minutes for low heat. Add the pepper and squash into small tern and cook for an additional 8 minutes for low heat under the lid. Season with salt and pepper and stir chopped parsley and parmesan cheese in.

Put the rice cake together with lamb culotte in thin slices and cook the pepper sauce.