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Ingredients
- 150 g d'oignon jaune, coupé en deux
- 2 gousses d'ail
- 200 g de poivron rouge, épépiné et coupé en morceaux
- 600 g d'épaule d'agneau désossée, détaillée en cubes (2-3 cm)
- ½ c. à café de piment d'Espelette
- 2 pincées de piment doux
- 20 g d'huile d'olive
- 150 g de lardons
- ½ c. à café de sel, à ajuster en fonction des goûts
- 2 branches de thym frais
- 1 feuille de laurier frais
- 400 g de bouillon de viande
- 800 g de pommes de terre à chair ferme, détaillées en cubes (2-3 cm)
- Nutrition
- per 1 portion
- Calories
- 2507 kJ / 598 kcal
- Protein
- 39.8 g
- Carbohydrates
- 36.8 g
- Fat
- 32.3 g
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