17,95€
La viande de chevreau façon sucré-salé. Dans l’huile d’olive, je fais revenir mes morceaux de chevreau, je saupoudre d’épices douces curry, curcuma et mélange marocain. Une fois saisi, je rajoute des pruneaux, des raisins secs et des pommes pour amener de la douceur. Servez-le accompagné d’un bon riz semi-complet ou bazmati.
Réchauffer 15-20 minutes à feu doux dans une sauteuse
Ferme la Borie d’Imbert Route de Sarlat, 46 500 ROCAMADOUR
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