Lamb stew
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The long braised lamb stew is incredibly delicious with good bread and wine. And like all meat stews, it only gets better when cooked again.
Ingredients for eight
n. 1kg boneless lamb roast 1 tbsp wheat flour 1 tbsp tomato puree 1 tbsp butter 1 dl olive oil 3 tbsp white wine vinegar 2 carrots 150g celeriac parsley salt and pepper For the accompaniment boiled potatoes or potato cake.
Cut the roast lamb into a stew cube. Fry in a pan with the tops closed and add tomato pyrethrum to taste. Transfer the meat to the pot and sprinkle with wheat flour.
Peel and chop the carrot and celeriac. Put them in the pot. Remove the cap from the garlic and add the whole garlic to the stew. Add the vinegars and olive oil and a generous sprinkling of salt and pepper. Bake the lamb stew in the oven under the lid at 150°C for a couple of hours.
Remove the lamb stew from the oven, check the flavour, add a generous sprinkling of parsley and place the stew under the lid for a good 15 minutes.
Serve the lamb stew with boiled potatoes or potato cake.
Lamb meat stew from around the world VHH
