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Fleischrezepte
108
Ragout nach irischer Art
Zubereitung: 60 bis 75 Min. - 5-6 Personen - MIKROWELLE UND
KOMBINATION
Gefäße: 1 3-Liter-Schüssel mit Deckel + 1 Untertasse
1 kg Lammbrust
800 g Kartoffeln
4 große Zwiebeln
Thymian
Lorbeer
Bouillon
Salz, Pfeffer
2 Knoblauchzehen
Das Lammfleisch in Stücke schneiden, die Kartoffeln und Zwiebeln schälen und in
Scheiben bzw. Ringe schneiden. Fleisch, Zwiebelringe und Kartoffelscheiben abwechselnd
lagenweise in dem Gefäß schichten, dabei jeweils etwas Thymian und Lorbeer darauf
streuen. Den geschälten und zerkleinerten Knoblauch hinzufügen. Zur Hälfte mit Wasser
oder Bouillon bedecken. Eine umgedrehte Untertasse auf das Ganze stellen. Bedecken,
auf die Keramikplatte des Dampf-Mikrowellengerätes stellen und zuerst 15 Min. auf MAX
und anschließend 1 Stunde mit der Kombination Umluft 170° + 440 Watt kochen (die
Aufeinanderfolge der beiden Kochvorgänge programmieren). Am Ende des Kochvorgangs
sollten die Fleischstücke zart und die Kartoffeln leicht mit der Gabel zu zerdrücken sein.
Nach Bedarf vor dem Servieren nachwürzen.
Zubereitung
Zutaten
379


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