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 SAUDI ARABIA /
         KOWEIT     


From Europe to America to the Arab countries, the French fries are accepted unanimously…It’s the most universal recipe in the world, but to be sure that the fries are good, there’s an imperative… a double frying ! Whatever the type of oil being used to fry, one precooked the potatoes cut in sticks, plunging them in an oil of 150°C for 5 or 6 minutes. After that, leave them to drain on a paper towel, then replunge in the fryer at 190°C for 3 or 4 minutes more...

LAMB'S STEW*


INGREDIENTS for 4 persons

500 g of potatoes Atlas
3 stock cubes (Kub)
2 garlic cloves
1 onion
500 g of basmati rice
250 g of lamb
1 tablespoon of tomato sauce
¼ teaspoon of cumin
¼ teaspoon of cinnamon
¼ teaspoon of cardamom
¼ teaspoon of black pepper
¼ teaspoon of saffron
Vegetable oil

 

PREPARATION

Peel and wash the potatoes then cut them in cubes.
In a frying pan, brown the potatoes in the oil, when they are golden, remove and set aside.
In a cooking pot,  stir fry in oil the chopped onion  for 3 or 4 minutes then add the crushed garlic and leave on the heat for 1 more minute. Cut the meat into small pieces and fry for 5 minutes until they are brown. Add the spices, the stock cubes Kub, tomato sauce and stir fry for 1 minute.
Add 50 cl of water and bring to boil.
Add the rice and fried potatoes and further bring to boil, stirring from time to time, then cover and leave to stew over low heat for 20 to 25 minutes until the rice is cooked.

 
* IMPRINT/MENTIONS OBLIGATOIRES : Based on the book "WORLD TOUR OF A POTATO"/Extrait du livre "TOUR DU MONDE D'UNE PATATE" - Written by/de Marie LE GOAZIOU - Illustrated by/Illustré par JF RIBAY -  ©Editions Mangeclous - December/Décembre 2010.
Précedent