Lamb Stew with Thyme
Main Dishes • European
Description
It's best not to stir the stew and to cook it slowly for a long time, so that everything turns out very tender while still maintaining its shape. Enjoy your meal! Eat natural!
Ingredients
- Salad Potatoes 0 lbs
- Lamb 30 oz
- Turnips 2 pieces
- Spanish onions 3 pieces
- Parsley 1 bunch
- Olive Oil 4 tablespoons
- Ocean salt to taste
- Ground Black Pepper to taste
- Ground Cumin ½ teaspoon
Step-by-Step Guide
Step 1
In a heavily heated skillet, sauté the lamb cut into large pieces in olive oil until it has a nice color. Fry in small batches so that the meat fries rather than stews in its own juices.
Step 2
If the potato skin is thin, just wash it well or scrub it with a special sponge, then cut into cubes. Peel the carrots and cut them coarsely. It's better to take smaller onions and cut them into quarters lengthwise, trying to keep them whole at the cut. Place everything in a heatproof dish with a thick bottom, add the sautéed meat, spices, cover with a lid, and send it to the oven for 2 hours until the meat and vegetables acquire the desired tenderness and enrich each other's flavors.
Step 3
Before serving, sprinkle with chopped parsley and ground pepper.
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