Ingredients for 4 people
- 500 gr of lamb neck
- 500 gr of lamb shoulder
- 8 new potatoes
- 8 small turnips
- 8 small carrots
- 400 gr of peas
- 20 gr of lard (or oil)
- 6 small white onions
- 1 garlic clove
- 1 tablespoon of flour
- 1 tablespoon of tomato paste
- 1 bouquet garni (tie some fresh parsley, thyme, a celery stick, 1 bay leave together with a string)
- 1 teaspoon of sugar
- 1 pinch of baking soda
- 10 cl of dry white wine
- Salt, pepper
STEP 1: Start preparing your spring lamb stew by cutting the lamb neck and shoulder into 1 inch pieces and peel the onions and garlic.
STEP 2: Heat the lard in a casserole dish, add the meat and brown it on all sides. Take the meat out, put it on a plate and set it aside. Remove the grease from the casserole.
STEP 3: Put the meat and the onions back into the casserole, sprinkle the flour on top. Add the white wine and fill with water until the meat is almost covered. Add the garlic, the bouquet garni and the tomato paste. Add salt and pepper to taste, cover the casserole and simmer on low heat for an hour.
STEP 4: While the spring lamb stew is cooking, peel the potatoes, turnips and carrots and steam them for 10 to 15 minutes.
STEP 5: Put the peas in a sauce pan and cover them with cold water. Add some salt, the teaspoon of sugar and the baking soda. Bring it all to a boil turn down the heat and let it simmer for 10 to 15 minutes.
STEP 6: Once the meat has cooked for an hour, add the precooked and drained vegetables to the casserole dish to finish your stew. Mix all the ingredients and let your stew cook for another 15 minutes.
STEP 7: Make sure that your spring lamb stew is hot when you serve it.
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