Swiss Lamb Stew

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READY IN: 55mins
SERVES: 4
YIELD: 4 Bowels
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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