Lamb (stew)
Description
Lamb pairs very well with vegetables, herbs, and spices. For stew, use lamb breast or shoulder. Preparation: Wash the lamb thoroughly and remove the bones. Cut the meat into pieces and season with salt. Heat butter in a frying pan and brown the meat. At the end of frying, sprinkle with flour. In another pan, heat vegetable oil and sauté sliced potatoes, carrots, onions, turnips, and parsley root. Place the lamb in a pot, add tomato paste, hot broth (or water), and simmer over low heat. After about 1.5–2 hours (or 40–50 minutes if the lamb is young), transfer the meat to a shallow pot. Strain the remaining cooking liquid. Add the fried vegetables, bay leaf, and black peppercorns to the lamb. Pour in the strained liquid and continue simmering for another 30 minutes. Sprinkle the stew with chopped herbs and serve.