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Ingredients for 4 servings:
800 g lamb meat (shoulder, neck, breast, loin chops)
30 g flour
3 tablespoons oil
1/2 litre white veal or chicken stock
1 tablespoon tomato paste
500 g carotts
8 small onions
8 small potatoes
Method for Sauté Lamb with Vegetables:
Cut the meat in cubes weighing about 60 g each. Season with salt and pepper. Flour.
Brown in oil until golden on all sides.
Drain and put in a large casserole dish.
Cut the ends of the carotts and clean them, scrubbing with a small brush. When they are clean, cut in medium-sized pieces. Add to the meat, along with the coarsely ciselered onion.
Remove all fat from the pan and add a spoonful of flour. Cook for a few minutes over low heat, constantly stirring and browning lightly the flour. Gradually add the broth, then the tomato paste.
Bring to a boiling point and pour this sauce on the meat, filtering with a chinois. Season with salt and pepper, add the bouquet garni.
Bake in the oven preheated at 160°C or 320°F. Cook for an hour, uncovered.
Peel the onions, put them in a pot and cover with cold water. Bring to a boiling point, take immediately away from heat and drain.
Scrub the potatoes if they are new, otherwise peel them.
Put them in the casserole dish with the onions, on top of the other ingredients. Add a bit of salt , put the lid on and cook again in the oven (same temperature) for 30 minutes, until the vegetables are tender.
Remove the bouquet garni and serve warm.
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