Another recipe from the culinary heritage Algerian stew with lamb, peas and eggs, flavored with cinnamon, (marka jelban beautiful bayd ), a simple recipe but very tasty, the combination of cinnamon and peas is a treat for the tastebuds.
ingredient:
-500 G of lamb
-1 White onion, minced
-500 G of fresh or frozen peas
-5 eggs
-1 / 4 tsp cinnamon
-1 Cinnamon stick
-1 Tablespoon sugar
-Salt and pepper
-a little oil
saffron-dye
preparation:
-in your cocote, put the oil and fry the onion.
-add the meat
-add the sugar, cinnamon powder and stick, saffron, salt and pepper
-cover with water, close the cocotte and cook 40 to 45 minutes
-open the cocotte and add the peas and cook for 20 to 25 minutes or until done to them
-remove the meat and reserve
-reduce the sauce if it remains too
-once the reduced sauce, break the eggs on peas
-cover and cook a few minutes
-Once cooked remove the eggs
-in a serving dish, arrange the peas, meat and eggs
Ps: I recommend adding a spoon of sugar brings out the flavor of peas,
ingredient:
-500 G of lamb
-1 White onion, minced
-500 G of fresh or frozen peas
-5 eggs
-1 / 4 tsp cinnamon
-1 Cinnamon stick
-1 Tablespoon sugar
-Salt and pepper
-a little oil
saffron-dye
preparation:
-in your cocote, put the oil and fry the onion.
-add the meat
-add the sugar, cinnamon powder and stick, saffron, salt and pepper
-cover with water, close the cocotte and cook 40 to 45 minutes
-open the cocotte and add the peas and cook for 20 to 25 minutes or until done to them
-remove the meat and reserve
-reduce the sauce if it remains too
-once the reduced sauce, break the eggs on peas
-cover and cook a few minutes
-Once cooked remove the eggs
-in a serving dish, arrange the peas, meat and eggs
Ps: I recommend adding a spoon of sugar brings out the flavor of peas,
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