Fricassée D'agneau Bourguignonne (Burgundy Lamb Fricassee
Lamb is not the first thing that comes to mind with French cuisine, but this dish that comes from Burgundy is not only tasty but pretty easy too. The lard is really a must, it is not as good with oil.
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INGREDIENTS
Nutrition- 800g cubed lamb shoulder
- 50g lard
- 2
- 4
- 1teaspoon flour
- 200ml lamb broth or 200 ml beef broth
- 200ml red Burgundy wine
- 200g oyster mushrooms or 200 g button mushrooms
- 1
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DIRECTIONS
- In a skillet with a lid, brown the lamb pieces 5 minute Add flour, onion and garlic, stir 2 to 3 minutes.
- Then moisten with the broth and wine.
- Add the bouquet garni, salt and pepper to taste.
- Cover and cook over medium heat 45 minute.
- Meanwhile, slice the mushrooms, sauté 5 minutes in a pan with the lardons.
- Add this mixture to the pan 15 minutes before the end of cooking.
- Adjust seasoning if necessary.
- Remove the bouquet garni.
- Arrange on serving platter. Serve with fresh tagliatelle.
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