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Monday 26 October 2026 17:31:29 GMT

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Monaco prince_16 :

well chim này bay về đâu đây

2026-10-26 17:32:51

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#viraltiktok #like🏥🏥🏥🏥🏥🏥 #foryoupage #500k #viralvideo @🏥children hospital🏥

#viraltiktok #like🏥🏥🏥🏥🏥🏥 #foryoupage #500k #viralvideo @🏥children hospital🏥

Slow-Braised Moroccan Lamb Shanks with Sweet Apricots, Toasted Almonds, and Fresh Mint Yogurt Sauce RECIPE-COOKING WITH BRIGHT EYES Ingredients: - 4 bone-in lamb shanks - 1/2 cup dried apricots, halved - 1/4 cup toasted almonds, roughly chopped - 1 large onion, diced - 4 cloves garlic, minced - 2 cups beef broth - 1 tablespoon ground cumin - 1 teaspoon ground cinnamon - 1 tablespoon paprika - 2 tablespoons olive oil - 1 tablespoon tomato paste - 1 teaspoon ground coriander - 1/2 teaspoon ground ginger - 1 tablespoon honey, optional - Salt and freshly ground black pepper, to taste - 1 cinnamon stick - 1 bay leaf - 2 tablespoons chopped fresh cilantro, for garnish For the Fresh Mint Yogurt Sauce: - 1 cup plain Greek yogurt - 2 tablespoons fresh mint leaves, finely chopped - 1 tablespoon fresh lemon juice - 1 small garlic clove, minced - Salt and black pepper, to taste Directions: 1. Preheat the oven to 325°F (160°C). Pat the lamb shanks dry with paper towels and season generously with salt and black pepper. 2. Heat the olive oil in a large Dutch oven or oven-safe heavy pot over medium-high heat. Sear the lamb shanks on all sides for 8-10 minutes total, working in batches if necessary. Transfer the browned shanks to a plate. 3. Reduce the heat to medium. Add the diced onion to the same pot and cook for 4-5 minutes, stirring occasionally, until softened and lightly golden. 4. Add the minced garlic, ground cumin, cinnamon, paprika, ground coriander, and ground ginger. Stir for about 30 seconds until fragrant. 5. Stir in the tomato paste and cook for another minute to deepen its flavor. 6. Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to release the flavorful browned bits. Add the cinnamon stick, bay leaf, and dried apricots. 7. Return the lamb shanks to the pot, nestling them into the liquid. The broth should come partway up the shanks. Add a little extra broth or water if needed, but do not completely submerge the meat. 8. Bring the liquid to a gentle simmer. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. 9. Braise for 2 hours and 30 minutes to 3 hours, turning the lamb shanks halfway through cooking. They are ready when the meat is exceptionally tender and pulls away easily from the bone. 10. Remove the pot from the oven. Carefully transfer the lamb shanks to a serving platter and cover loosely to keep warm. Remove the cinnamon stick and bay leaf from the cooking liquid. 11. If the sauce is thin, place the pot over medium heat and simmer uncovered for 5-10 minutes until slightly reduced. Taste and adjust the seasoning. Stir in the optional honey if you prefer a sweeter, more rounded sauce. 12. Prepare the mint yogurt sauce by combining the Greek yogurt, chopped fresh mint, lemon juice, minced garlic, salt, and black pepper in a small bowl. Stir until smooth, then refrigerate until ready to serve. 13. Spoon the rich apricot-spiced sauce over the lamb shanks. Sprinkle with toasted almonds and chopped fresh cilantro. 14. Serve hot with the fresh mint yogurt sauce on the side. Moroccan couscous, fluffy rice, or warm flatbread makes an excellent accompaniment. Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes Kcal: Approximately 650 kcal per serving, including mint yogurt sauce | Servings: 4 servings

Slow-Braised Moroccan Lamb Shanks with Sweet Apricots, Toasted Almonds, and Fresh Mint Yogurt Sauce RECIPE-COOKING WITH BRIGHT EYES Ingredients: - 4 bone-in lamb shanks - 1/2 cup dried apricots, halved - 1/4 cup toasted almonds, roughly chopped - 1 large onion, diced - 4 cloves garlic, minced - 2 cups beef broth - 1 tablespoon ground cumin - 1 teaspoon ground cinnamon - 1 tablespoon paprika - 2 tablespoons olive oil - 1 tablespoon tomato paste - 1 teaspoon ground coriander - 1/2 teaspoon ground ginger - 1 tablespoon honey, optional - Salt and freshly ground black pepper, to taste - 1 cinnamon stick - 1 bay leaf - 2 tablespoons chopped fresh cilantro, for garnish For the Fresh Mint Yogurt Sauce: - 1 cup plain Greek yogurt - 2 tablespoons fresh mint leaves, finely chopped - 1 tablespoon fresh lemon juice - 1 small garlic clove, minced - Salt and black pepper, to taste Directions: 1. Preheat the oven to 325°F (160°C). Pat the lamb shanks dry with paper towels and season generously with salt and black pepper. 2. Heat the olive oil in a large Dutch oven or oven-safe heavy pot over medium-high heat. Sear the lamb shanks on all sides for 8-10 minutes total, working in batches if necessary. Transfer the browned shanks to a plate. 3. Reduce the heat to medium. Add the diced onion to the same pot and cook for 4-5 minutes, stirring occasionally, until softened and lightly golden. 4. Add the minced garlic, ground cumin, cinnamon, paprika, ground coriander, and ground ginger. Stir for about 30 seconds until fragrant. 5. Stir in the tomato paste and cook for another minute to deepen its flavor. 6. Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to release the flavorful browned bits. Add the cinnamon stick, bay leaf, and dried apricots. 7. Return the lamb shanks to the pot, nestling them into the liquid. The broth should come partway up the shanks. Add a little extra broth or water if needed, but do not completely submerge the meat. 8. Bring the liquid to a gentle simmer. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. 9. Braise for 2 hours and 30 minutes to 3 hours, turning the lamb shanks halfway through cooking. They are ready when the meat is exceptionally tender and pulls away easily from the bone. 10. Remove the pot from the oven. Carefully transfer the lamb shanks to a serving platter and cover loosely to keep warm. Remove the cinnamon stick and bay leaf from the cooking liquid. 11. If the sauce is thin, place the pot over medium heat and simmer uncovered for 5-10 minutes until slightly reduced. Taste and adjust the seasoning. Stir in the optional honey if you prefer a sweeter, more rounded sauce. 12. Prepare the mint yogurt sauce by combining the Greek yogurt, chopped fresh mint, lemon juice, minced garlic, salt, and black pepper in a small bowl. Stir until smooth, then refrigerate until ready to serve. 13. Spoon the rich apricot-spiced sauce over the lamb shanks. Sprinkle with toasted almonds and chopped fresh cilantro. 14. Serve hot with the fresh mint yogurt sauce on the side. Moroccan couscous, fluffy rice, or warm flatbread makes an excellent accompaniment. Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes Kcal: Approximately 650 kcal per serving, including mint yogurt sauce | Servings: 4 servings

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I miss childhood.

I miss childhood.

@මං ඔයාගෙ ආදරේට හරි ලෝබයි ලමයෝහ්...💖🐣🥺#viha #foryoupagе #srilanka #goviral #whatsappstatus

@මං ඔයාගෙ ආදරේට හරි ලෝබයි ලමයෝහ්...💖🐣🥺#viha #foryoupagе #srilanka #goviral #whatsappstatus

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