{"id":4041,"date":"2012-03-05T20:56:42","date_gmt":"2012-03-05T20:56:42","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4041"},"modified":"2012-03-05T20:59:14","modified_gmt":"2012-03-05T20:59:14","slug":"lammragout","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/05\/lammragout\/","title":{"rendered":"Lammragout"},"content":{"rendered":"

Zutaten<\/strong>
\n200 g M\u00f6hren
\n1 Stange Lauch
\n100 g Sojasprossen
\n150 g Basmatireis
\nSalz
\n100 g Butter zum D\u00fcnsten und Braten
\n80 g Cashewn\u00fcsse
\n600 g Lammfleisch, ohne Knochen aus der Keule
\n\u00d6l, zum Braten
\nPfeffer, aus der M\u00fchle
\n3 Schalotten, feingew\u00fcrfelt
\n100 ml Weisswein
\n2 EL Weisswein, f\u00fcr den Reis
\n100 ml Orangensaft, frisch gepresst
\n50 g Creme fraiche
\nCayennepfeffer
\n3 EL Kokosmarkp\u00fcree, (in Asial\u00e4den erh\u00e4ltlich)
\n1\/2 Mango
\nZitronensaft<\/p>\n

Zubereitung<\/strong>
\n1. Die M\u00f6hren und den Lauch gut waschen. Vom Lauch die \u00e4ussersten Bl\u00e4tter entfernen, in Scheiben schneiden. M\u00f6hren sch\u00e4len und ebenfalls in Scheiben schneiden. Sojasprossen putzen.
\n2. Den Basmatireis gut waschen und in 250 bis 300 ml Salzwasser langsam k\u00f6cheln lassen, bis das Wasser aufgenommen ist. Zugedeckt f\u00fcnf Minuten ziehen lassen.
\n3. In einer Pfanne die Gem\u00fcse in Butter weichd\u00fcnsten. Dazu zuerst Cashewn\u00fcsse und M\u00f6hren, dann den Lauch in die Pfanne geben. Erst wenn diese gar sind, f\u00fcr kurze Zeit die Sprossen mitgaren. Vom Herd nehmen.
\n4. Das gut von Sehnen, Fett und H\u00e4uten befreite Lammfleisch in zirka zwei mal zwei Zentimeter grosse W\u00fcrfel schneiden. In einer Pfanne die W\u00fcrfel im \u00d6l portionsweise rasch anbraten. Das Fleisch aus der Pfanne nehmen, salzen, pfeffern und das \u00d6l abgiessen. Im Bratensatz der Pfanne 20 Gramm Butter zerlassen und die feingew\u00fcrfelten Schalotten glasig d\u00fcnsten, mit Weisswein abl\u00f6schen. Das Fleisch wieder in die Pfanne geben. Den Orangensaft dazugiessen und die Creme fraiche mit dem Kokosmark zuf\u00fcgen. Das Fleisch noch etwa zehn Minuten mitschmoren. Die Fl\u00fcssigkeit reduzieren, bis die Sauce bindet. Vorsichtig mit Cayennepfeffer abschmecken.
\n5. Mangow\u00fcrfel in 50 Gramm Butter weich d\u00fcnsten, Reis, zwei Essl\u00f6ffel Weisswein und Zitronensaft zugeben.
\n6. Den Reis mit dem Lammragout und dem erw\u00e4rmten Sprossengem\u00fcse anrichten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 200 g M\u00f6hren 1 Stange Lauch 100 g Sojasprossen 150 g Basmatireis Salz 100 g Butter zum D\u00fcnsten und Braten 80 g Cashewn\u00fcsse 600 g Lammfleisch, ohne Knochen aus der Keule \u00d6l, zum Braten Pfeffer, aus der M\u00fchle 3 Schalotten, feingew\u00fcrfelt 100 ml Weisswein 2 EL Weisswein, f\u00fcr den Reis 100 ml Orangensaft, frisch … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,52],"tags":[315],"class_list":["post-4041","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-lamm","tag-ragout","item-wrap"],"yoast_head":"\nLammragout<\/title>\n<meta name=\"description\" content=\"- Lammragout\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/05\/lammragout\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lammragout\" \/>\n<meta property=\"og:description\" content=\"- Lammragout\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/05\/lammragout\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-03-05T20:56:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2012-03-05T20:59:14+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/05\\\/lammragout\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/05\\\/lammragout\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Lammragout\",\"datePublished\":\"2012-03-05T20:56:42+00:00\",\"dateModified\":\"2012-03-05T20:59:14+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/05\\\/lammragout\\\/\"},\"wordCount\":287,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Ragout\"],\"articleSection\":[\"Hauptgerichte\",\"Lamm\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/05\\\/lammragout\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/05\\\/lammragout\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/05\\\/lammragout\\\/\",\"name\":\"Lammragout\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-03-05T20:56:42+00:00\",\"dateModified\":\"2012-03-05T20:59:14+00:00\",\"description\":\"- Lammragout\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/05\\\/lammragout\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/05\\\/lammragout\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/05\\\/lammragout\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Lammragout\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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