{"id":29167,"date":"2021-03-13T13:20:56","date_gmt":"2021-03-13T13:20:56","guid":{"rendered":"http:\/\/recettes-gourmandes-de-joce.fr\/?page_id=29167"},"modified":"2024-06-21T12:33:04","modified_gmt":"2024-06-21T12:33:04","slug":"emince-dagneau-aux-epices-colombo-tomates-courgettes-et-semoule","status":"publish","type":"page","link":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/index\/viandes\/agneau-mouton\/emince-dagneau-aux-epices-colombo-tomates-courgettes-et-semoule\/","title":{"rendered":"Eminc\u00e9 d’agneau aux \u00e9pices colombo, tomates, courgettes et semoule."},"content":{"rendered":"

Une de mes recettes<\/span><\/em><\/span><\/p>\n

\"\" \"\" \"\"<\/em><\/span><\/p>\n

Ingr\u00e9dients pour 6 personnes<\/span><\/em><\/span><\/p>\n

\"\"<\/span><\/p>\n

6 tranches de gigot d’agneau<\/span><\/em><\/span><\/p>\n

2 courgettes moyennes<\/span><\/em><\/span><\/p>\n

1 oignon<\/span><\/em><\/span><\/p>\n

3 tomates<\/span><\/em><\/span><\/p>\n

1 bouquet de persil plat<\/span><\/em><\/span><\/p>\n

7 gousses d’ail<\/span><\/em><\/span><\/p>\n

1 c \u00e0 s rase d’\u00e9pices \u00e0 colombo<\/span><\/em><\/span><\/p>\n

\u00bd c \u00e0 c de piment d’Espelette<\/span><\/em><\/span><\/p>\n

1 c \u00e0 c d’harissa<\/span><\/em><\/span><\/p>\n

100 ml d’eau<\/span><\/em><\/span><\/p>\n

Huile d’olive<\/span><\/em><\/span><\/p>\n

Sel et poivre<\/span><\/em><\/span><\/p>\n

Accompagnement<\/span><\/em><\/span><\/p>\n

500 g de semoule <\/span><\/em><\/span><\/p>\n

800 ml d’eau chaude<\/span><\/em><\/span><\/p>\n

1 cube de bouillon de volaille<\/span><\/em><\/span><\/p>\n

Recette de la harissa sur ce lien ->\u00a0Harissa\u00a0<\/span>\"\"<\/a><\/span><\/em><\/span><\/p>\n

\"\" \"\" \"\"<\/span><\/p>\n

Laver les l\u00e9gumes. Couper les tomates en d\u00e9s, peler et \u00e9mincer l’oignon, peler les gousses d’ail et les hacher, hacher le persil, couper les courgettes en morceaux. Coupez l\u00e8s<\/span><\/em><\/span>\u00a0tranches de gigot en lani\u00e8res.<\/span><\/em><\/span><\/p>\n

\"\" \"\" \"\" <\/span><\/em><\/span><\/p>\n

Mettre un filet d’huile d’olive \u00e0 chauffer dans le wok. Faire l\u00e9g\u00e8rement dorer la viande, saler et poivrer. Puis la d\u00e9barrasser et r\u00e9server. Mettre \u00e0 la place les oignons et les faire dorer. <\/span><\/em><\/span><\/p>\n

\"\" \"\" \"\"<\/span><\/p>\n

Ajouter l’ail, puis les tomates, remuer et laisser mijoter quelques instants. Ajouter ensuite les courgettes, saler \u00e0 nouveau.<\/span><\/em><\/span><\/p>\n

\"\" \"\" \"\" <\/span><\/em><\/span><\/p>\n

Ajouter les \u00e9pices \u00e0 colombo et remuer, saupoudrer des \u00be du persil, m\u00e9langer. Ajouter le piment d’Espelette et l’agneau ainsi que le jus qu’il a rendu.<\/span><\/em><\/span><\/p>\n

\"\" \"\" \"\"<\/span><\/em><\/span><\/p>\n

M\u00e9langer, ajouter un 100 ml d’eau et laisser mijoter 10 minutes, le temps que les courgettes soient cuites. Pendant la cuisson dissoudre le cube de bouillon de volaille dans les 800ml d’eau chaude.\u00a0<\/span><\/em><\/span><\/p>\n

\"\" \"\"<\/span>\u00a0<\/span><\/em>\"\"<\/span><\/p>\n

Mettre \u00e0 gonfler la semoule dans du bouillon de volaille et bien l’\u00e9grainer. <\/span><\/em>Pr\u00e9senter la semoule \u00e0 l’aide d’un emporte-pi\u00e8ce au centre des assiettes.<\/span><\/em><\/span><\/p>\n

\"\"<\/span><\/p>\n

Une fois l’agneau cuit pr\u00e9lever 3 c \u00e0 soupe de jus de cuisson et ajouter lui la c \u00e0 c d’harissa, m\u00e9langer. <\/span><\/em>R\u00e9partir\u00a0 l’agneau et les l\u00e9gumes <\/span><\/em>autour de la semoule, r\u00e9partir le reste du persil <\/span><\/em>et accompagner le tout de la sauce \u00e9pic\u00e9e.<\/span><\/em><\/span><\/p>\n

Bon app\u00e9tit!<\/span><\/em><\/span><\/p>\n

\"\" \"\" \"\"<\/span><\/p>\n

\"\"<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Une de mes recettes Ingr\u00e9dients pour 6 personnes 6 tranches de gigot d’agneau 2 courgettes moyennes 1 oignon 3 tomates 1 bouquet de persil plat 7 gousses d’ail 1 c \u00e0 s rase d’\u00e9pices \u00e0 colombo \u00bd c \u00e0 c de piment d’Espelette 1 c \u00e0 c d’harissa 100 ml d’eau Huile d’olive Sel et … <\/p>\n

Lire la suite<\/a><\/p>\n","protected":false},"author":2,"featured_media":84511,"parent":130,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-29167","page","type-page","status-publish","has-post-thumbnail","hentry","nodate","item-wrap"],"_links":{"self":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/29167","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/comments?post=29167"}],"version-history":[{"count":4,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/29167\/revisions"}],"predecessor-version":[{"id":84512,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/29167\/revisions\/84512"}],"up":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/130"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/media\/84511"}],"wp:attachment":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/media?parent=29167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}