Xai amb Prunes i Pinyons

Name: Xai amb Prunes i Pinyons
Prep time: PT20 minutes
Cook time: PT2 hours
Total time: PT2 hours 20 minutes
Yield: 4
Cuisine: Andorra
Ingredients: 800 g Lamb shoulder (cut into 1.5-inch cubes); 2 tbsp Olive oil; 2 medium Onions (chopped); 3 cloves Garlic (minced); 150 g Prunes (pitted); 50 g Pine nuts (toasted); 500 ml Chicken or lamb stock; 150 ml Red wine; 1 Cinnamon stick; 1 Bay leaf; to taste Salt; to taste Black pepper

A rich and flavorful lamb stew slow-cooked with sweet prunes and toasted pine nuts. This dish reflects the hearty mountain cuisine of Andorra, balancing savory lamb with the sweetness of dried fruit and the nutty crunch of pine nuts.

準備時間20 minutes

調理時間2 hours

合計時間2 hours 20 minutes

分量4

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Season the lamb cubes generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches until golden brown on all sides. Remove the lamb and set aside.
2
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3
Pour in the red wine and scrape the bottom of the pot to deglaze, loosening any browned bits. Let the wine simmer and reduce slightly for 2-3 minutes.
4
Return the browned lamb to the pot. Add the chicken or lamb stock, pitted prunes, cinnamon stick, and bay leaf. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5 hours, or until the lamb is tender.
5
Stir in the toasted pine nuts. Continue to simmer, uncovered, for another 15-20 minutes, allowing the sauce to thicken slightly. Remove the cinnamon stick and bay leaf before serving.
6
Adjust seasoning with salt and pepper to taste. Serve hot.

調理履歴を記録する

💡 プロのコツ

✓For a richer flavor, you can brown the lamb in batches to avoid overcrowding the pan.
✓If the sauce is too thin, you can thicken it by making a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and stirring it into the simmering stew.
✓Toasting the pine nuts enhances their flavor and texture.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a pinch of ground cinnamon or a dash of nutmeg to the stew for extra warmth.
Include other root vegetables like carrots or parsnips, chopped into bite-sized pieces, during the last hour of cooking.