French Lamb Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Ingredients
for
6
- Ingredients
- 2 ½ Tbsps butter
- 1 Tbsp olive oil
- 10 cups Lamb shoulder (cubed)
- 1 ½ Tbsps plain flour
- ¾ cup white wine
- 1 flat-leaf parsley (chopped)
- 2 cloves garlic cloves (chopped)
- 3 ¼ cups carrots (sliced)
- 3.333 cups Turnip (peeled and diced)
- 3 cups Snap pea
- 3 Chives
- 3 Chervil
- 3 Tbsps double cream
- salt
- peppers
Preparation steps
1.
Heat the butter and oil in a large fireproof casserole dish. Seal the pieces of meat turning them on all sides to brown.
2.
Sprinkle in the flour and cook for 1 minute.
3.
Pour the wine into the casserole dish and then top up with water until the meat is covered.
4.
Add the parsley to the meat as well as the crushed garlic.
5.
Season with salt and pepper. Cover and cook over a low heat for 25 minutes.
6.
Add the vegetables to the casserole dish, stir in and simmer for 35 minutes.
7.
Add the mange tout and cook for a further 10 minutes. Meanwhile wash and chop the chives and chervil.
8.
Remove the meat and vegetables from the heat and put into a bowl in a warm place leaving the sauce in the casserole pan.
9.
Add the cream and cook the sauce for 5 minutes over a medium heat to reduce it.
10.
Pour it back over the meat and vegetables, garnish with chives and chervil and serve.
