Dumplings, mashed potatoes, or potato pancakes make a delightful accompaniment to this recipe for lamb stewed with vegetables.
Ingredients
- Lamb, 400 grams
- Cooking oil, for frying
- Onion, 1 piece
- Carrots, 2 pieces
- Parsnip, 1 piece
- Leek, 1 piece
- Savoy cabbage, 1/8 head
- Tomato paste, 1 tablespoon
- Flour, 2 tablespoons
- Butter, 1 tablespoon
- Fine sea salt, to taste
- Ground black pepper, 1/4 teaspoon
- Garlic, 3 cloves
- Fresh parsley, 3 tablespoons
- Dried rosemary, 1/2 teaspoon
- Dried thyme, 1/2 teaspoon
Preparation
- Cut the lamb into cubes, season with salt, and brown in heated oil.
- Add crushed garlic, pour in water, and simmer over low heat covered. Add the spices.
- Once the meat begins to soften, add the chopped vegetables and simmer until tender, adding water if necessary.
- When everything is tender, thicken with flour, add the tomato paste, bring to a boil, and sprinkle with chopped parsley.
