Swiss Lamb Stew

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READY IN: 55mins
Recipe by ParaMedic Chef

Very delictable stew.

Ingredients Nutrition


  1. Cut lamb meat into 30gr cubes.
  2. Pan-fry lamb over high heat for 2 minutes.
  3. Add beef stock (or buillion), white wine and seasoning.
  4. Cover and simmer for 40 minutes.
  5. Add turnips and pearl onions and simmer until tender, about 5 minutes.
  6. Add cornstarch (diluted with a little water) to thicken the sauce.
  7. Add about a pinch of saffron, then the cream, then adjust seasoning (salt and pepper) to taste.
  8. Garnish with chopped parsley.

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