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Basque
Lamb Stew HT MC
Spanish 120mins
From
the Basque region in Northern Spain
Serves
4-6 Hot Lamb Vegetables
Alcohol Main Course Dairy Free Eggless
Ingredients
1kg/2lb
Shoulder of Lamb
Oil
or Lard for shallow frying
3
Onions, chopped
3
Garlic Cloves, crushed
3
Carrots, cut into chunks
180ml/6fl.oz.
White Wine
Stock
Salt
4
Potatoes, cut into chunks
1
tbsp Freshly Chopped Parsley
Instructions
1.
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.
2.
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.
3.
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.
4.
Meanwhile, heat some more oil or lard in a frying pan until hot, add the
potatoes and brown on all sides. Set aside.
5.
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.
More
Lamb Recipes | General
Lamb Preparation & Cooking Times |
Lamb Cuts
| More
Spanish
Recipes
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