2 cups of chicken broth
1 cup of croissant flour
1/4 cup of olive oil
1/4 cup of beef broth
1/4 cup of tomato sauce
2 tablespoons of heavy cream
2 tablespoons of grated Parmesan cheese
1/2 teaspoon of ground cayenne pepper
900g of lamb loin without bone, cut into four pieces
200g of lentils
50g of finely chopped orange peel
4 leaves of laurel
2 beaten eggs
1 clove of garlic
1 potato
1/2 medium onion
Salt to taste
For frying
corn oil
2 cups of chicken broth
1 cup of croissant flour
1/4 cup of olive oil
1/4 cup of beef broth
1/4 cup of tomato sauce
2 tablespoons of heavy cream
2 tablespoons of grated Parmesan cheese
1/2 teaspoon of ground cayenne pepper
900g of lamb loin without bone, cut into four pieces
200g of lentils
50g of finely chopped orange peel
4 leaves of laurel
2 beaten eggs
1 clove of garlic
1 potato
1/2 medium onion
Salt to taste
For frying
corn oil
In the evening before preparation, let the lentils soak in water
Then drain it
Chop the onion and put it into a pan with garlic and olive oil
Cook until the onion is golden brown
Add the lentils and cook for five minutes
Reserve two tablespoons of beef broth and add the rest to the pan
Add chicken broth, tomato sauce, and bring to a boil
Then reduce heat, cover, and cook until the lentils are tender
Mix in the orange peel and reserve
Mix in the beef broth with cayenne pepper and reserve
Season the meat with salt
In a bowl, mix croissant flour with black pepper
Dip the meat into eggs and then coat it with the flour mixture
Heat some corn oil in a skillet
Fry the meat until it's golden brown
Cut it into large pieces
Cook the potato until it's al dente
Then cut it into slices
Arrange the lentils on a plate
Top it with sliced potato, and wrap it with the meat in four pieces
Serve with reserved beef broth
dificuldade
