{"id":5988,"date":"2022-04-12T08:43:47","date_gmt":"2022-04-12T06:43:47","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=5988"},"modified":"2022-04-12T08:43:48","modified_gmt":"2022-04-12T06:43:48","slug":"agneau-a-la-creme-damandes","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/12\/agneau-a-la-creme-damandes\/","title":{"rendered":"Agneau \u00e0 la cr\u00e8me d’amandes"},"content":{"rendered":"\n

R\u00e9dacteur tina07<\/p>\n\n\n\n

Nombre de personnes : 4
Temps de pr\u00e9paration : 20 minutes
Temps de cuisson : 1 h 10 minutes<\/p>\n\n\n\n

Ingr\u00e9dients <\/strong>:
750 g d’agneau d\u00e9soss\u00e9 en cubes
2 fromages blanc (80 g)
3 cuillers \u00e0 soupe d’huile
1 cuiller \u00e0 caf\u00e9 de cannelle
3 cuillers \u00e0 soupe d’amandes en poudre
2 cuillers \u00e0 soupe de cumin
1\/2 cuiller \u00e0 caf\u00e9 de muscade
1 grosse tomate
3 cuillers \u00e0 soupe d’eau
3 oignons
Sel, poivre<\/p>\n\n\n\n

Pr\u00e9paration <\/strong>:
Dans une cocotte faites chauffer de l’huile et faites-y revenir les oignons coup\u00e9s en rondelles.
Ajoutez la cannelle, le cumin et du poivre.<\/p>\n\n\n\n

Quand ce m\u00e9lange est sec, versez 3 cuill\u00e8res \u00e0 soupe d’eau.
Laissez cuire 5 minutes en remuant.<\/p>\n\n\n\n

Incorporez le fromage blanc.
Ajoutez la viande, la tomate et la poudre d’amandes.
Salez et portez \u00e0 \u00e9bullition.
Couvrez.
Laissez cuire 1 heure \u00e0 feu doux jusqu’\u00e0 ce que la viande soit tendre.<\/p>\n\n\n\n

Dressage <\/strong>:
Avant de servir saupoudrez de noix de muscade.<\/p>\n\n\n\n

Breuvage <\/strong>:
Volnay (Bourgogne)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur tina07 Nombre de personnes : 4Temps de pr\u00e9paration : 20 minutesTemps de cuisson : 1 h 10 minutes Ingr\u00e9dients :750 g d’agneau d\u00e9soss\u00e9 en cubes2 fromages blanc (80 g)3 cuillers \u00e0 soupe d’huile1 cuiller \u00e0 caf\u00e9 de cannelle3 cuillers … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[38],"tags":[],"class_list":["post-5988","post","type-post","status-publish","format-standard","hentry","category-agneau"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5988","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=5988"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5988\/revisions"}],"predecessor-version":[{"id":5989,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5988\/revisions\/5989"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5988"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5988"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5988"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}