{"id":5163,"date":"2021-04-20T16:31:14","date_gmt":"2021-04-20T15:31:14","guid":{"rendered":"http:\/\/entrelapoireetlefromage.com\/blog\/?p=5163"},"modified":"2026-04-27T14:08:51","modified_gmt":"2026-04-27T13:08:51","slug":"saute-dagneau-palak-agneau-mijote-aux-epinards-a-la-tomate","status":"publish","type":"post","link":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/2021\/04\/20\/saute-dagneau-palak-agneau-mijote-aux-epinards-a-la-tomate\/","title":{"rendered":"Agneau Palak : D\u00e9couvrez les Saveurs Authentiques du Punjab"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Le plat que je vous propose aujourd&rsquo;hui est une issu d&rsquo;une recette traditionnelle indienne: le Palak Paneer. Il s&rsquo;agit d&rsquo;une pr\u00e9paration initialement v\u00e9g\u00e9tarienne originaire du Pendjab, au Nord de l&rsquo;Inde, r\u00e9alis\u00e9e \u00e0 base d&rsquo;\u00e9pinard, de tomate et de paneer, un fromage indien \u00e0 base de lait de bufflonne.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">J&rsquo;ai donc opt\u00e9 pour une version \u00e0 base d&rsquo;agneau car je trouve qu&rsquo;il se marie divinement aux \u00e9pices indiennes. Je le sers parsem\u00e9 de noix de cajou pour encore plus de gourmandise, mais il n&rsquo;y en a pas dans la recette originale.<\/p>\n\n\n\n<!--more-->\n\n\n\n<p class=\"wp-block-paragraph\">Enfin, je l&rsquo;accompagne d&rsquo;un riz basmati, d&rsquo;un <a href=\"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/2021\/03\/17\/dahl-de-lentilles-corail-au-lait-de-coco\/\" data-type=\"post\" data-id=\"7207\">dahl de lentilles corail au lait de coco<\/a> et de naan au fromage. Un menu qui fait voyager les papilles!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"427\" height=\"640\" src=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2021\/04\/Ageanu-Palak-1.png\" alt=\"\" class=\"wp-image-16857\" srcset=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2021\/04\/Ageanu-Palak-1.png 427w, https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2021\/04\/Ageanu-Palak-1-200x300.png 200w\" sizes=\"auto, (max-width: 427px) 100vw, 427px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Temps de pr\u00e9paration: 20 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Temps de cuisson: 01h10<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ingr\u00e9dients (Pour 4 personnes):<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>600 g d&rsquo;\u00e9paule d&rsquo;agneau d\u00e9soss\u00e9e<\/li>\n\n\n\n<li>450 g d&rsquo;\u00e9pinards frais<\/li>\n\n\n\n<li>250 g de tomates pel\u00e9es<\/li>\n\n\n\n<li>20 cl de yaourt Grec nature<\/li>\n\n\n\n<li>2 c \u00e0 s d&rsquo;huile d&rsquo;olive<\/li>\n\n\n\n<li>2 gousses d&rsquo;ail<\/li>\n\n\n\n<li>1 oignon<\/li>\n\n\n\n<li>5 grains de cardamome<\/li>\n\n\n\n<li>3 clous de girofle<\/li>\n\n\n\n<li>2 grains de poivre du Penja<\/li>\n\n\n\n<li>1 b\u00e2ton de cannelle<\/li>\n\n\n\n<li>1 c \u00e0 c de gingembre en poudre<\/li>\n\n\n\n<li>1 c \u00e0 c de curcuma en poudre<\/li>\n\n\n\n<li>1 c \u00e0 c de curry en poudre<\/li>\n\n\n\n<li>1 c \u00e0 c de coriandre en poudre<\/li>\n\n\n\n<li>noix de cajou (facultatif)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"427\" height=\"640\" src=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2021\/04\/Agneau-Palak-2.png\" alt=\"\" class=\"wp-image-16859\" srcset=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2021\/04\/Agneau-Palak-2.png 427w, https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2021\/04\/Agneau-Palak-2-200x300.png 200w\" sizes=\"auto, (max-width: 427px) 100vw, 427px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Instructions:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Coupez la viande en morceaux. Pelez et \u00e9mincez l&rsquo;ail et l&rsquo;oignon. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">R\u00e9unissez la cardamome, les clous de girofle et le poivre dans un mortier et r\u00e9duisez-les grossi\u00e8rement en poudre.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Versez l&rsquo;huile d&rsquo;olive dans une cocotte et mettez \u00e0 chauffer. Faites roussir toutes les \u00e9pices dans l&rsquo;huile chaude durant quelques minutes avant d&rsquo;ajouter la viande ainsi que l&rsquo;ail et l&rsquo;oignon \u00e9minc\u00e9s.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Faites dorer l&rsquo;ensemble 5 minutes avant d&rsquo;ajouter la pulpe de tomate. Ajoutez de l&rsquo;eau \u00e0 hauteur puis couvrez la cocotte et laissez mijoter sur feu doux durant 50 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pendant ce temps, lavez et ciselez les \u00e9pinards. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lorsque l&rsquo;agneau est cuit, ajoutez les \u00e9pinards dans la cocotte, ainsi que le yaourt grec. M\u00e9langez et poursuivez la cuisson 10 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ajustez \u00e9ventuellement l&rsquo;assaisonnement et servez aussit\u00f4t.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le plat que je vous propose aujourd&rsquo;hui est une issu d&rsquo;une recette traditionnelle indienne: le Palak Paneer. Il s&rsquo;agit d&rsquo;une pr\u00e9paration initialement v\u00e9g\u00e9tarienne originaire du &hellip; <\/p>\n","protected":false},"author":1,"featured_media":16857,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[458,566,999,167,72,129],"class_list":["post-5163","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-4plats-principaux","tag-agneau","tag-cuisine-indienne","tag-epices-2","tag-epinards","tag-plat","tag-viande"],"_links":{"self":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/5163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=5163"}],"version-history":[{"count":21,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/5163\/revisions"}],"predecessor-version":[{"id":16860,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/5163\/revisions\/16860"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/media\/16857"}],"wp:attachment":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=5163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=5163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=5163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}