{"id":6064,"date":"2022-04-12T09:17:56","date_gmt":"2022-04-12T07:17:56","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=6064"},"modified":"2022-04-12T09:17:57","modified_gmt":"2022-04-12T07:17:57","slug":"saute-dagneau-aux-epices","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/12\/saute-dagneau-aux-epices\/","title":{"rendered":"Saut\u00e9 d’agneau aux \u00e9pices"},"content":{"rendered":"\n

R\u00e9dactrice : Jaimie<\/p>\n\n\n\n

Nombre de parts: 6
Temps de pr\u00e9paration: 15 minutes
Temps de cuisson: 1h 45<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
1 200 g d’agneau \u00e0 sauter
3 oignons
3 gousses d’ail
25 cl de bouillon de viande
1 cuiller \u00e0 soupe de cannelle
1 cuiller \u00e0 soupe de curry
3 clous de girofle \u00e9cras\u00e9s
Sel et poivre
Huile<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
Pelez et \u00e9mincez les oignons ainsi que l’ail.<\/p>\n\n\n\n

Dans une cocotte en fonte faites dorer la viande coup\u00e9e en cubes \u00e0 feu vif.
Ajoutez l’ail et l’oignon, m\u00e9langez et cuisez deux minutes.
Ajoutez les \u00e9pices et le bouillon, m\u00e9langez et laissez cuire \u00e0 petit feu 1 heure et 30 minutes.<\/p>\n\n\n\n

Dressage<\/strong>:
Apportez le plat de cuisson sur la table directement ou servez sur plat de service chaud
Accompagnez de riz blanc.<\/p>\n\n\n\n

Breuvage<\/strong>:
Morgon (Beaujolais)<\/p>\n\n\n\n

Notes<\/strong>:
On peut prendre des basses c\u00f4tes par exemple.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dactrice : Jaimie Nombre de parts: 6Temps de pr\u00e9paration: 15 minutesTemps de cuisson: 1h 45 Ingr\u00e9dients:1 200 g d’agneau \u00e0 sauter3 oignons3 gousses d’ail25 cl de bouillon de viande1 cuiller \u00e0 soupe de cannelle1 cuiller \u00e0 soupe de curry3 clous … 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-6064","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\/6064","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=6064"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6064\/revisions"}],"predecessor-version":[{"id":6065,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6064\/revisions\/6065"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6064"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}