Lamb Stew
Main Dishes • French
Description
Lamb Stew
Ingredients
- Potato 20 oz
- Lamb 20 oz
- Parsley 1 piece
- Carrot 2 pieces
- Turnips 1 piece
- Onion 1 head
- Tomato Puree 2 tablespoons
- Bay leaf 1 piece
- Vegetable Oil 2 tablespoons
- Green peppercorns 7 pieces
Step-by-Step Guide
Step 1
Wash the lamb (brisket or shoulder), remove the tubular bones, cut it into pieces, sprinkle with salt, and fry in a pan. Just before finishing frying, sprinkle the lamb with a tablespoon of flour.
Step 2
After that, place the lamb in a pot, add the tomato puree, pour in 2–3 cups of hot broth or water, and set to simmer on low heat.
Step 3
After 1.5–2 hours (for young lamb, after 40–50 minutes) of simmering, transfer the lamb to a shallow pot and add the peeled, washed, sliced, and sautéed vegetables — carrot, parsley root, onion, turnip, potato, as well as the bay leaf and pepper; pour everything with the strained sauce obtained during simmering, and simmer again for 30 minutes.
Step 4
Transfer the finished stew to a serving dish and sprinkle with finely chopped parsley or dill.
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