Hniav lub xub pwg yog ib qho ntawm cov pheej yig tshaj plaws ntawm yaj lub cev, tab sis nws tuaj yeem ua tais kom zoo li lub khaus kim thiab nrov ntawm cov menyuam yaj. Nws tsuas yog tias cov nqaij no xav tau ib txoj kev sib txawv kiag li - nws yog hom phiaj siav hauv av lauj kaub. Muaj ntau cov zaub mov txawv rau cov menyuam yaj hauv lub lauj kaub, vim tias koj tuaj yeem ntxiv qhov sib txawv ntawm cov ntsim txawv rau cov nqaij no thiab txhua lub sijhawm koj tau txais qhov tshiab, txaus nyiam saj.
Nws yog qhov tsim nyog
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- Yaj nrog nceb
- 1 kg ntawm yaj (lub xub pwg);
- 3 cloves ntawm qej;
- 50 g (2 1/2 dia) butter
- 2 lub taub hau ntawm cov dos liab;
- 1 zaub ntug hauv paus;
- 1 soj ntoo ntawm celery
- 3 sprigs ntawm rosemary tshiab;
- 3 sprigs ntawm tshiab thyme;
- 250 g champignons;
- 125 ml (1/2 khob) liab caw liab
- ntsev thiab kua txob dub hauv av;
- av nplaum lauj kaub nrog ntim ntawm 2-3 liv.
- Moroccan style yaj tawv nyuj
- 1 kg ntawm yaj (lub xub pwg);
- 3 cloves ntawm qej;
- 54 g (2 diav) butter;
- 300 g kua txiv qab zib;
- 1 zaub ntug hauv paus;
- 1 soj ntoo ntawm celery
- 200 g ntawm prunes;
- 1 cinnamon lo;
- 1 teaspoon ntawm av qhiav
- kua txob liab thiab caraway cov noob;
- 75 ml (1/4 khob) liab caw liab;
- 75 ml (1/4 khob) kua txiv qaub vinegar
- 35 g toasted almond tej nplaim:
- 1 tablespoon coriander nplooj, tws
- 1 teaspoon grated txiv qaub zest
- ntsev thiab kua txob dub hauv av;
- av nplaum lauj kaub nrog ntim ntawm 2-3 liv.
Cov Lus Qhia
Kauj ruam 1
Yaj nrog nceb Yaug cov yaj nyob hauv dej txias thiab lo qhuav nrog phuam ntawv. Muab rau ntawm lub rooj tsavxwm txiav. Txiav cov tev ntawm qej cloves rau hauv cov phiaj thiab nphoo ntawm cov menyuam yaj nrog lawv. Rub cov nqaij nrog ntsev thiab kua txob. Qhuav 20 g (1 tablespoon butter) nyob rau hauv ib tug hnyav-hauv qab txawj thiab sauté lub xub pwg ntawm yaj rau 8-10 feeb kom txog thaum Golden xim av. Tshem tawm ntawm skillet thiab npog nqaij nrog ntawv ci kom sov.
Kauj ruam 2
Tev lub dos liab hau, txiav hauv ib nrab thiab txiav mus rau ib nrab ntawm ib ncig. Tev carrots thiab celery thiab txiav mus rau hauv fab. Txiav cov nceb rau hauv hlov.
Kauj ruam 3
Qhuav 20 g ntawm butter thiab kib zaub hauv nws, ntxiv thyme, rosemary, txo cov cua sov kom tsawg thiab simmer zaub rau 8-10 feeb kom txog thaum muag muag. Hloov cov zaub rau hauv qab rau ntawm lub lauj kaub av nplaum thiab muab lub xub pwg ntawm menyuam yaj rau saum. Ncuav liab caw rau hauv lub lauj kaub uas cov nqaij kib tau tawm thiab nqa mus rau ib lub rhaub. Siv cov ntoo lossis silicone spatula, ntxuav lub yias ntawm qhov muag kub yaj thiab ua rau muaj roj nyob hauv nws, sib tov nrog caw. Ncuav cov kua dej kub rau hauv lub lauj kaub, npog nws nrog lub hau thiab muab tso rau hauv qhov cub preheated rau 175 ° C.
Kauj ruam 4
Simmer cov nqaij rau 1-1.5 teev, kev saib xyuas ib ntus yog tias cov kua tau hau tawm. Yog tias koj pom tias cov nqaij yuav hlawv, ntxiv 2-3 diav dej.
Kauj ruam 5
Saib xyuas ntawm nceb. Fry lawv nyob rau hauv ib qho txuj ci qhuav kom txog thaum cov kua ntau dhau los, tom qab ntawd ntxiv cov seem uas yog butter thiab kib kom txog thaum Golden xim av. Ib nrab ib teev ua ntej cov nqaij yaj ua noj, muab cov nceb kib rau saum cov nqaij thiab simmer kom txog thaum siav. Tiav mutton yog yooj yim chob nrog rab rawg.
Kauj Ruam 6
Moroccan-style lamb stew Ntxuav lub yaj lub xub pwg, qhuav, lash thiab tshiav nrog ntsev thiab kua txob, thiab tom qab ntawd kib hauv butter. Zaub - carrots thiab zaub kav - txiav, kib thiab simmer kom txog thaum muag muag. Tev thiab dice lub qab zib qos. Ntxiv rau cov carrots thiab zaub kav thiab tso rau hauv qab ntawm lub lauj kaub av nplaum. Tso cov nqaij rau saum.
Kauj Ruam 7
Deglaze lub lauj kaub rau hauv uas lub menyuam yaj tau kib nrog ib qho dej caw thiab cawv. Ncuav cov kua rau hauv lub lauj kaub, ntxiv cov cinnamon lo, prunes, kua txob, qhiav thiab cumin. Simmer ntawm qhov kub ntawm 175 ° C rau li 1.5 teev. Ua ntej pab, tshem cov roj ntau dhau ntawm cov ntses thiab ntxiv almonds, txiv qaub zest thiab tws coriander nplooj rau cov nqaij.
