Lamb stew with onions and potatoes
- Main Ingredient: Lamb and Mutton Eggplant Onions Peppers Potatoes Various herbs and spices
- Course: Various soups and stews Various Main Dishes
- Yield:
Lamb stew with onions and potatoes ingredients
- 1 1⁄2 kg Lamb, ragout (stew/ goulache cuts)
- 1 seasoning (salt+pepper)
- 1⁄2 dl oil, peanut
- 100 g Onions
- 20 g garlic
- 25 g Tomato paste
- 1⁄2 dl Wine, white
- 25 g Flour, White /type 405 (common)
- 2⁄5 Brown stock
- 100 g Tomato concasse 5/1
- 3 g thyme, fresh
- 200 g Onions, pearl
- 200 g Potatoes
Cooking Lamb stew with onions and potatoes
1. SCOOP POTATO BALLS AND PEEL PEARL ONIONS CUT LAMB INTO 30gr CUBES AND SEASON HEAT OIL IN FRYING PAN AND BROWN MEAT EVENLY ALL OVER TRANSFER TO SAUTEUSE, ADD CHOPPED GARLIC, ONIONS AND SAUTE ADD TOMATO PASTE AND CONTINUE SAUTEING DEGLACE WITH WINE AND REDUCE, ADD FLOUR AND STIR ADD BROWN STOCK, TOMATO CONCASSE, THYME AND BRING TO BOIL COVER AND BRAISE FOR 1 HOUR REMOVE MEAT AND STRAIN SAUCE THROUGH A FINE CHINOIS ADD MEAT, ONIONS AND POTATO BALLS TO SAUCE CONTINUE BRAISING UNTIL ALL IS TENDER ADJUST SEASONING SERVE IN A GRATIN DISH.
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