Lamb stew Ingredients: 8- bunched carrots- 12- onions- 3 teaspoons of- coarse salt- 1 tablespoon of- flour (wholemeal or toasted, if possible)- 3 tablespoons of- olive oil- 1 bunch of- parsley- 1 kg of- shoulder of lamb- 8- turnips in bunches- 10- medium potatoes- 8 cloves - fresh garlic or 4 dried - 75 g of - double tomato paste - 0.5 l of - broth - 1- bouquet garni couscous spices.
Utensils: 1 frying pan - 1 frying pan - 1 Kitchen whisk - Buy 1brush - 1 casserole dish - 1 oven ovens - 1 kitchen knife - 1 ladle - 1 lid - 1 kitchen scale - 1 dish -
Total time:
2h20
Preparation:
20 min -
Cooking:
2 h
Phase 1
Brown the lamb in a frying pan in 2 spoons of olive oil, add couscous spices and a little salt.
Phase 2
When the pieces are golden, add the crushed garlic and the tomato paste.
Phase 3
Remove the meat and reserve it, brown the flour in the juice and add the hot broth while whisking it.
Phase 4
Place the meat in this sauce, which should not be too liquid, adding the bouquet garni. Cook over low heat, in the oven or in a casserole dish.
Phase 5
After 3/4 hour, cut the carrots and turnips in half, sauté them with the onions in 1 spoon of olive oil.olive, with couscous spices and salt.
Phase 6
When they are browned, add them to the meat and take a ladle of cooking sauce to deglaze the pan, put this juice back into the cooking dish.
Phase 7
The sauce should not be too liquid and should just cover the vegetables and meat. Cook over low heat for 1/2 hour.
Phase 8
Add the potatoes cut in half if necessary, and check the seasoning.
Phase 9
After 3/4 hour, degrease the sauce and serve with chopped fresh parsley.
Utensils: 1 frying pan - 1 frying pan - 1 Kitchen whisk - Buy 1brush - 1 casserole dish - 1 oven ovens - 1 kitchen knife - 1 ladle - 1 lid - 1 kitchen scale - 1 dish -
Total time:
2h20
Preparation:
20 min -
Cooking:
2 h
Phase 1
Brown the lamb in a frying pan in 2 spoons of olive oil, add couscous spices and a little salt.
Phase 2
When the pieces are golden, add the crushed garlic and the tomato paste.
Phase 3
Remove the meat and reserve it, brown the flour in the juice and add the hot broth while whisking it.
Phase 4
Place the meat in this sauce, which should not be too liquid, adding the bouquet garni. Cook over low heat, in the oven or in a casserole dish.
Phase 5
After 3/4 hour, cut the carrots and turnips in half, sauté them with the onions in 1 spoon of olive oil.olive, with couscous spices and salt.
Phase 6
When they are browned, add them to the meat and take a ladle of cooking sauce to deglaze the pan, put this juice back into the cooking dish.
Phase 7
The sauce should not be too liquid and should just cover the vegetables and meat. Cook over low heat for 1/2 hour.
Phase 8
Add the potatoes cut in half if necessary, and check the seasoning.
Phase 9
After 3/4 hour, degrease the sauce and serve with chopped fresh parsley.