{"id":35,"date":"2007-09-17T20:59:48","date_gmt":"2007-09-17T18:59:48","guid":{"rendered":"http:\/\/www.epicuria.fr\/index.php\/2007\/09\/17\/33-deja-la-rentree-profitez-en-pour-faire-un-agneau-au-paprika\/"},"modified":"2007-09-17T20:59:48","modified_gmt":"2007-09-17T18:59:48","slug":"deja-la-rentree-profitez-en-pour-faire-un-agneau-au-paprika","status":"publish","type":"post","link":"http:\/\/www.epicuria.fr\/index.php\/2007\/09\/17\/35-deja-la-rentree-profitez-en-pour-faire-un-agneau-au-paprika\/","title":{"rendered":"D\u00e9j\u00e0 la rentr\u00e9e ? Profitez-en pour faire un agneau au paprika !"},"content":{"rendered":"

holalala, d\u00e9j\u00e0 septembre (et bien entam\u00e9 en plus !) <\/p>\n

Hop, je vous fais partager ma derni\u00e8re exp\u00e9rience : la recette de l’agneau au paprika<\/strong><\/p>\n

Alors, on commence par les courses : il vous faudra 1 kg d’\u00e9paule d’agneau d\u00e9soss\u00e9e (ou 1,5kg si vous gardez l’os) , environ 80 g de saindoux, deux bon gros oignons, 1 cuill\u00e8re \u00e0 soupe de farine, 1 cuill\u00e8re \u00e0 soupe bomb\u00e9e de paprika doux, 4 tomates, 1 poivron rouge, 1 poivron vert, 2 dl de cr\u00e8me aigre. <\/p>\n

Pour commencer faites revenir l’agneau coup\u00e9 en cubes de 4 cm de c\u00f4t\u00e9 dans le saindoux (si vous optez pour l’os, faites le revenir en le faisant tourner)<\/p>\n

Enlevez-le et faites blondir les oignons \u00e9minc\u00e9s pendant environ 10 min. Poudrez de farine et de paprika. Ne laissez pas roussir les oignons. Remettez la viande, ajoutez les tomates pel\u00e9es, \u00e9p\u00e9pin\u00e9es et concass\u00e9es, les poivrons coup\u00e9es en fines lani\u00e8res (et du sel et du poivre, bien entendu \ud83d\ude09 ). Laissez mijoter environ 1 heure. Verser la cr\u00e8me et cuire encore 10 min.<\/p>\n

Le tout est merveilleusement bien accompagn\u00e9 par des pommes de terre. Classique mais rudement efficace !!<\/p>\n

Bon app\u00e9tit les petits loups \ud83d\ude09<\/p>\n

agneau.jpg
Ma recette sympa de la rentr\u00e9e : L’agneau au paprika<\/div>\n

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

holalala, d\u00e9j\u00e0 septembre (et bien entam\u00e9 en plus !) Hop, je vous fais partager ma derni\u00e8re exp\u00e9rience : la recette de l’agneau au paprika Alors, on commence par les courses : il vous faudra 1 kg d’\u00e9paule d’agneau d\u00e9soss\u00e9e (ou 1,5kg si vous gardez l’os) , environ 80 g de saindoux, deux bon gros oignons, […]<\/p>\n","protected":false},"author":18,"featured_media":2871,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[6],"tags":[8,195,283],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2007\/09\/agneau-1.jpg?fit=491%2C448","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":50,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/16\/50-brochettes-dagneau-marine\/","url_meta":{"origin":35,"position":0},"title":"Brochettes d\u2019agneau marin\u00e9","date":"16 mai 2009","format":false,"excerpt":"Les saveurs rappellent celles des tajines.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/brochettes_agneau-1.jpg?fit=300%2C214&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1307,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/04\/05\/1307-souris-dagneau-aux-raisins-secs\/","url_meta":{"origin":35,"position":1},"title":"Souris d’agneau aux raisins secs","date":"5 avril 2010","format":false,"excerpt":"Morceau de chair entourant l'extr\u00e9mit\u00e9 de l'os du gigot, la souris d'agneau est d'une extr\u00eame tendret\u00e9, due \u00e0 sa haute teneur en collag\u00e8ne. 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