Mixiotes de Carnero

Name: Mixiotes de Carnero
Total time: 270 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 40 g Ancho peper; 60 g appelciderazijn; 4 g Avocadobladen; 5 g chile de árbol; 10 g Epazote; 60 g Guajillo peper; 30 g knoflook; 3 g komijnzaad; 1 g kruidnagel; 1500 g lamschouder; 12 g Maguey membraan; 2 g marjolein; 2 g Mexicaanse oregano; 30 g Pasilla peper; 3 g peperkorrels; 2 g tijm; 150 g ui; 200 g Water; 15 g zout

⏱️ 270 dk 🔥 824 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
40 g Ancho peper
60 g appelciderazijn
4 g Avocadobladen
5 g chile de árbol
10 g Epazote
60 g Guajillo peper
30 g knoflook
3 g komijnzaad
1 g kruidnagel
1500 g lamschouder
12 g Maguey membraan
2 g marjolein
2 g Mexicaanse oregano
30 g Pasilla peper
3 g peperkorrels
2 g tijm
150 g ui
200 g Water
15 g zout

Hazırlanışı

Cut lamb shoulder into 5cm cubes. Season the lamb shoulder generously with salt.

Clean the dried chile guajillo, chile ancho, chile pasilla, and chile de árbol by removing stems and seeds. Rehydrate the chiles in hot water for 20 minutes until softened.

Toast the cumin seeds, Mexican oregano, thyme, marjoram, black peppercorns, and whole cloves in a dry pan over medium heat until fragrant, about 1-2 minutes. Be careful not to burn them.

Mixiotes de Carnero

Malzemeler

Hazırlanışı

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