How To Easily Make Lamb Stew In Only Twelve Steps
Lamb stew (for four servings) :
Preparation : 20 minutes
Cooking : 120 minutes
- 1kg lamb (boneless shoulders, top round, ribs…)
- 8 carrots bunch
- 8 turnips bunch
- 12 small onions
- 10 medium potatoes
- 8 garlic cloves
- 75g tomato paste
- 3 teaspoons coarse salt
- 50cl of full flavoured bouillon : vegetables broth + beef stock
- 1 bouquet garni (a bundle of aromatic herbs including at least thyme, bay leaf and parsley)
- 1 tablespoon flour
- 3 tablespoons olive oil
- 1 parsley bunch
- Couscous spices
- In a frying pan, pour 2 tablespoons of olive oil and brown the lamb pieces.
- Add couscous spices and a pinch of salt.
- When the lamb pieces are golden, add the crushed garlic and the tomato paste.
- Remove the meat from the stove and keep it aside.
- Brown the flour in the meat juice and add the hot flavoured bouillon while whisking.
- Plunge the meat in this sauce and add the bouquet garni.
- Cook over low heat in a casserole dish.
- After 45 minutes, cut in half both carrots and turnips, cook them with the onions, couscous spices and add salt.
- When they are golden, add the whole to the meat and deglaze the pan while taking a ladle from the cooking sauce. Pour this juice back on both meat and vegetables. The sauce should not be too liquid.
- Cook over low heat for 30 minutes.
- Cut in half the potatoes and add them if necessary. Check the seasoning.
- After 45 minutes, drain off the fat and serve with chopped parsley, done !
Lamb stew is usually a spring meal but any seasonal vegetables are highly recommended as side dishes. For instance, crisp vegetables will go well with your lamb stew.
A dry red wine will be perfect.