La Madeleine's Lamb Stew Recipe
Servings: 1
Ingredients
- 3 lb boneless lamb cut medium cubes (shoulder or possibly lamb leg)
- 2 Tbsp. extra-virgin extra virgin olive oil
- 4 lrg tomatoes minced
- 1 x bouquet garni (parsley, thyme and bay leaf)
- 3 x garlic cloves
- 1 lrg onion
- 1 bn carrots
- 4 lrg potatoes
- 1 lb fresh green peas shelled
- 3 Tbsp. flour combined with
- 2 Tbsp. unsalted butter for roux Salt to taste Freshly-grnd black pepper to taste
Directions
- Add in lamb cubes to very warm oil stirring once or possibly twice. Let the meat brown for 3 to 4 min. Add in garlic, onion, bouquet garni, tomato, salt and pepper to the lamb base (cook for 5 more min).
- Add in water, bring to boil then reduce heat to simmer (45 min). Add in carrots (cook for 5 more min), add in potatoes (cook for 30 min). Add in roux and peas.
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