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Recipe : ***** Spring Lamb Braised With Vegetables

Spring Lamb Braised With Vegetables
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Course:
Main Dish

Practical information

  • Prep time
    10 min
  • Cooking
    1 h 40
  • Ready in
    1 h 50
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Healthy recipe
Difficulty:
easy recipe
Category:
Meat recipes
Tags:
lamb, Vegetables

Recipe's Ingredients

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  • 12 onions, small
  • 2 carrots, medium
  • 4 potatoes, medium
  • salt
  • pepper
  • 2 clv garlic, crushed
  • 1 bay leaf parsley, chopped
  • 2 tablespoons butter
  • 2 teaspoons sugar (caster)
  • 2 tablespoons flour, plain
  • 1 tablespoon vegetable oil
  • ½ teaspoons thyme, chopped
  • 1 kg lamb diced
  • 120 g peas
  • 250 g tomatoes
  • 750 ml beef stock

  • Recipe preparation steps

  • 1
    Peel carrots and cut into finger-size pieces; peel potatoes and halve or quarter them if they are large.
  • 2
    Dice tomatoes.
  • 3
    Brown lamb in hot oil in a pan, a few pieces at a time.
  • 4
    As they are browned, remove the pieces to a large casserole with a lid.
  • 5
    When all the pieces are browned, sprinkle with salt, pepper, and flour and cook, uncovered, over medium heat, keeping the pieces moving until all traces of flour disappear and lamb is slightly crusty.
  • 6
    Add the beef stock to the pan in which you browned the meat; scrape up all the brown bits and bring to the boil.
  • 7
    Pour into the casserole, add tomatoes, garlic, thyme and bay leaf.
  • 8
    Bring to a boil, lower heat and simmer.
  • 9
    Meat should be almost covered by the broth.
  • 10
    Add more if it is not.
  • 11
    Cover and cook for 45 minutes.
  • 12
    Pour boiling water over the white onions and slip off the outer skins.
  • 13
    Make a cross in the root ends with a knife.
  • 14
    Sear them in butter in a pan, then turn down the heat and saute them gently for 10 minutes, shaking the pan from time to time so they cook evenly.
  • 15
    Sprinkle with the sugar and cook a few minutes more to glaze lightly.
  • 16
    Set aside.
  • 17
    After 45 minutes, taste the sauce and correct seasoning if necessary.
  • 18
    Put all the vegetables except the peas around the meat pieces and spoon the sauce over them.
  • 19
    Bring again to the simmer, cover and cook abouthalf an hour or until vegetabes are tender.
  • 20
    Add peas and parsley, heat through and serve.
  • Ready !