Lamb Stew HT MC
the Basque region in Northern Spain
4-6 Hot Lamb Vegetables
Alcohol Main Course Dairy Free Eggless
Shoulder of Lamb
or Lard for shallow frying
Garlic Cloves, crushed
Carrots, cut into chunks
Potatoes, cut into chunks
tbsp Freshly Chopped Parsley
Wash the lamb under cold running water then cut the meat into 4cm/1-1/2 inch
cubes. Pat the cubes dry with absorbent paper.
Heat the oil or lard in a heavy-based, flameproof casserole. Add the meat and
brown on all sides adding more oil as necessary. Add the onion, garlic and
carrot and continue to fry until the vegetables begin to soften.
Season with salt to taste and add the parsley, wine and enough stock to
cover. Bring to the boil stirring well, then reduce the heat, cover and
simmer for 1 hour or until meat is getting tender.
Meanwhile, heat some more oil or lard in a frying pan until hot, add the
potatoes and brown on all sides. Set aside.
After the 1 hour cooking time, add the potatoes to the lamb, cover and continue
to cook for a further 15-20 minutes or until the potatoes are tender. Serve hot.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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