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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Very delictable stew. Ingredients:
1 lb lamb |
1 tablespoon olive oil |
1 1/2 cups lamb stock or 1 1/2 cups beef stock |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup white wine |
1/4 cup turnip (cut into 1/2 inch cubes) |
8 white pearl onions (peeled) |
2 teaspoons cornstarch |
1/4 g saffron |
1/4 cup fresh cream |
1 teaspoon chopped fresh parsley |
Directions:
1. Cut lamb meat into 30gr cubes.
2. Pan-fry lamb over high heat for 2 minutes.
3. Add beef stock (or buillion), white wine and seasoning.
4. Cover and simmer for 40 minutes.
5. Add turnips and pearl onions and simmer until tender, about 5 minutes.
6. Add cornstarch (diluted with a little water) to thicken the sauce.
7. Add about a pinch of saffron, then the cream, then adjust seasoning (salt and pepper) to taste.
8. Garnish with chopped parsley.
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