Скачать или смотреть How to Cook Spring Lamb Stew - Navarin D'Agneau - Episode 73

How to Make Spring Lamb Stew - Navarin D'Agneau - Episode 73

Ingredients

Lamb Shoulder - 1-2" cubes - 3 lbs.
Sugar - 1T
Flour - 3T

Carrots - 2 cups (baby ones if you can get them)
Potatoes - 2 cups (baby/new ones if you can get them)
Peas - 1 lb.
Pearl Onions - 1 bag (24+)
Turnips - 2 cups (baby ones if you can get them)
Grape Tomatoes - 1 pint
(You can tweak the above quantities to your personal preferences!)

Kosher Salt
Pepper
Extra Virgin Olive Oil

Garlic - 4-6 cloves
Thyme - fresh or dry
Bay Leaf - 1
Tomato Paste - 2-4 T
Chicken Stock - 3-4 cups

Creme Fraiche (or Sour Cream or Plain Yogurt)

Coat lamb with flour.
Brown lamb in EVOO.
Season with salt and pepper.
When browned, add sugar and flour.
Add stock.
Put in 350F oven for 2 hours.
Parboil potatoes.
Parboil turnips.
Parboil carrots.
Parboil pearl onions, cool and peel.
Remove stew from oven, stir in veggies and creme fraiche.
Season with sea salt, pepper, and fresh thyme.
Serve!

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