Recipe Sautéed lamb with vegetables
Preparation time:
40 mn
Heat treatment time:
1h30
Ingredients
Number of persons: 4 à 8
Preparation
- Prepare the artichokes. Pour the lemon juice into a bowl of cold water. Remove the hard leaves of the pepper by breaking them at the base, then cut the end of the others to keep only their tender part. Then slice in two each pepper, remove "hay", if there are any. When the peppers are small and young, this operation is not necessary. Immerse them as lemony water goes.
- Wash and dry the thyme. Cut the 1/2 lemon into small pieces.
- Heat the oil in a cast iron casserole dish. Brown the pieces of meat with the garlic cloves. Then add the 1/2 lemon in pieces, the dried apricots, the cumin, the chilli, the salt and the pepper.
- Pour a glass of water and add the artichokes and the thyme bouquet, cover and simmer for 5 minutes.
- Introduce the preparation (without the bouquet of thyme) in the jars Le Parfait Super up to 2 cm from the edge. Close and immediately proceed to the heat treatment 90 min at 1200 ° C.
