Swiss Lamb Stew

Very delictable stew.

• Ready In: 55 mins
• Serves: 4
• Yields: 4 Bowels

Ingredients

• 1  lb lamb
• 1  tablespoon olive oil
• 1 1⁄2 cups lamb stock or 1 1⁄2 cups  beef stock
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄2 cup white wine
• 1⁄4 cup turnip (Cut into 1/2 inch cubes)
• 8  white pearl onions (Peeled)
• 2  teaspoons cornstarch
• 1⁄4 g saffron
• 1⁄4 cup  fresh cream
• 1  teaspoon  chopped fresh parsley

Directions

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.