Agneau en potée aux tomates

Hey everyone, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Agneau en potée aux tomates. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Agneau en potée aux tomates is one of the most popular of current trending meals in the world. It's easy, it's fast, it tastes yummy. It's appreciated by millions daily. Agneau en potée aux tomates is something that I have loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Agneau en potée aux tomates, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Agneau en potée aux tomates delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Agneau en potée aux tomates is Pour 2 personne. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Agneau en potée aux tomates estimated approx 1h10 min.

To begin with this recipe, we have to first prepare a few components. You can cook Agneau en potée aux tomates using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Agneau en potée aux tomates:

1. 400 gr travers d'agneau
2. 2 topinambours
3. 4 choux de bruxelles
4. 1 oignon
5. 2 navets boule d'or
6. 1 blanc de poireaux
7. 10 graines coriandre
8. 2 gousses d'ail
9. 3 brins coriandre fraiche
10. Sel poivre
11. 1 boite tomates concassées 240gr
12. 2 cuillères à soupe son d'avoine

Steps to make to make Agneau en potée aux tomates

1. Tronconnez les travers. Faites revenir à feu doux la viande avec 1 cuillère à café d' huile d'olive face grasse au fond. Faites suer le gras 15mn.
   Pendant ce temps épluchez les légumes et les tailler en cubes
2. Dans la cocotte, faites revenir avec la viande, l'oignon et l'ail 5mn, rajouter le poireau, le topinambour, le navet, les choux de bruxelles et les graines de coriandre.faite revenir à feu moyen 15mn.
3. Ajoutez la tomate et 50cl d'eau. Portez à ébullition et mijotez 20mn à feu doux.
4. Salez et poivrez à convenance et ajoutez le son d'avoine. Laisser reposer 5 mn. Servez en assiette et saupoudrez la coriandre fraîche ciselée.

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