MA Recette DE Sauce Tomate Épicée A L'agneau Favorite

Ingredients

• 1.5 kg Lamb Shank (bone‑in) (cut into 2‑3 inch pieces)
• 2 cups Water (for blending aromatics)
• 2 Onion (1 for blending, 1 finely chopped for frying)
• 4 cloves Garlic (peeled)
• 2 tbsp Ginger (fresh, grated)
• 1 tsp Rosemary (dried or fresh, chopped)
• 2 Bay Leaf (or laï if available)
• 1 tsp Anise Seeds
• 0.5 tbsp Salt
• 1 tbsp All‑Purpose Seasoning (Jumbo brand)
• 1 tbsp Meat & Steak Seasoning
• 1 tbsp Lamb Seasoning
• 0.5 tbsp Magi Powder (or Maggi seasoning powder)
• 2 tbsp Vegetable Oil (for frying)
• 2 tbsp Double Tomato Concentrate (Tomato Paste)
• 2 cans Canned Peeled Tomatoes (400 g each, blended before adding)
• 4 Bell Peppers (green, yellow, red, orange) (washed and cut into strips)
• 2 Carrots (peeled and sliced)
• 4 Green Onions (chopped)
• 1 Fresh Chili (optional, seeded)
• 1 tsp Curry Madras Powder

Instructions

1. Prepare the Lamb

   Rinse the lamb shank pieces under cold water, pat dry, and place them in a large pot.

   Time: PT5M

2. Blend Aromatics for the Base

   In a blender combine 1 onion, 2 tbsp grated ginger, 4 garlic cloves, 1 tsp rosemary, 2 bay leaves, 1 tsp anise seeds, and 2 cups water. Blend until smooth.

   Time: PT5M

3. Season the Lamb

   Pour the blended aromatics over the lamb in the pot. Add ½ tbsp salt, 1 tbsp all‑purpose seasoning, 1 tbsp meat & steak seasoning, 1 tbsp lamb seasoning, and ½ tbsp Magi powder. Stir well to coat.

   Time: PT3M

4. Simmer the Lamb

   Cover the pot and simmer over medium heat for 20–25 minutes, stirring once halfway through.

   Time: PT25M

5. Separate Meat and Broth

   After the lamb is tender, remove the pieces with a slotted spoon and set aside. Reserve the cooking broth in the pot.

   Time: PT5M

6. Fry the Lamb (or Air‑Fry)

   Heat 2 tbsp vegetable oil in the pot over medium‑high heat. Add the lamb pieces and fry until browned, about 5‑7 minutes. Alternatively, place the lamb in an air fryer at 170 °C for 10‑20 minutes.

   Time: PT7M

7. Sauté Onion

   In the same oil, add the second onion (finely chopped) and sauté until translucent, 7‑10 minutes.

   Time: PT10M

8. Blend Second Aromatic Mix

   While the onion cooks, blend the reserved broth with 1 onion, 2 tbsp ginger, 4 garlic cloves, 1 small chili, and a pinch of salt. Pour this mixture into the pot.

   Time: PT5M

9. Simmer Aromatic Broth

   Cover and simmer over medium heat for 7‑10 minutes.

   Time: PT10M

10. Add Tomato Paste

    Stir in 2 tbsp double tomato concentrate (tomato paste) until fully incorporated.

    Time: PT3M

11. Simmer Tomato Paste

    Cover and cook for another 7‑10 minutes over medium heat.

    Time: PT10M

12. Add Blended Canned Tomatoes

    Blend the canned peeled tomatoes until smooth, then pour into the pot. Stir well.

    Time: PT5M

13. Simmer Tomato Sauce

    Cover and simmer for 20‑25 minutes over medium heat, stirring occasionally.

    Time: PT25M

14. Prepare Vegetables

    Wash and cut the green, yellow, red, and orange bell peppers into strips, slice the carrots, and chop the green onions.

    Time: PT10M

15. Season the Sauce

    Stir in ½ tbsp Magi powder, 1 tsp Curry Madras powder, and additional salt to taste.

    Time: PT2M

16. Combine Meat and Vegetables

    Return the fried lamb pieces to the pot, add all prepared vegetables, stir gently, cover, and simmer on low heat for 5‑7 minutes (5 minutes for crisp veg, up to 10 minutes for softer veg).

    Time: PT7M

17. Finish and Serve

    Remove the lid, give the sauce a final stir, and serve hot over rice, pasta, couscous, or your favorite starch.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Lamb Shank (bone‑in): Beef shank, Boneless lamb shoulder
• Instead of Onion: Leek
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Ginger: Ground ginger (1 tsp)
• Instead of Rosemary: Thyme
• Instead of Bay Leaf: Dried oregano (1 tsp)
• Instead of Anise Seeds: Fennel seeds (1 tsp)
• Instead of Salt: Sea salt
• Instead of All‑Purpose Seasoning (Jumbo brand): Herbes de Provence (1 tbsp)
• Instead of Meat & Steak Seasoning: Steak rub
• Instead of Lamb Seasoning: Ground cumin (1 tsp) + paprika (1 tsp)
• Instead of Magi Powder: Soy sauce (1 tsp)
• Instead of Vegetable Oil: Olive oil, Canola oil
• Instead of Double Tomato Concentrate (Tomato Paste): Tomato purée (3 tbsp)
• Instead of Canned Peeled Tomatoes: Crushed tomatoes, Prepared tomato sauce
• Instead of Bell Peppers (green, yellow, red, orange): Mixed frozen bell pepper strips
• Instead of Carrots: Parsnips
• Instead of Green Onions: Chives
• Instead of Fresh Chili: Red pepper flakes (½ tsp)
• Instead of Curry Madras Powder: Curry powder

Equipment Needed

• Large Pot or Dutch Oven
• Blender
• Knife
• Cutting Board
• Measuring Spoons
• Wooden Spoon or Spatula
• Lid for Pot
• Air Fryer (optional) (optional)

Critical Steps — Do Not Skip

• Simmer the lamb with aromatics until tender
• Fry the lamb to develop color and flavor
• Blend and cook the aromatic broth before adding tomato products
• Final simmer with vegetables to meld flavors

Chef Tips from the Video

• Using bone‑in lamb adds depth; scrape any browned bits from the pot for extra flavor.
• Skim excess fat from the broth before blending for a cleaner sauce.
• For extra heat, add a pinch of cayenne with the curry powder.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze in portions for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• The sauce improves after a few hours; make it a day ahead and reheat gently.
• Cook the lamb and keep it separate; add just before serving to retain texture.

Frequently Asked Questions