FINE LAMB STEW
Fin lammgryta
Lamb is liked by many and it's excellent meat. Tender and juicy, rather lean and with a rich taste, suitable to combine with most spices, veggies and roots for different dishes.
Serves 4
1 1/3 lbs boneless lamb
1 tablespoon butter or margarine
1 tablespoon flour
0.8 cup bouillon (I use chicken)
½ teaspoon salt
some black pepper
some dried thyme
some dried rosemary
4 middle-sized carrots or 12 small ones
10.6 oz fresh broccoli or 9 oz frozen
1 can artichoke hearts
1 red bell pepper
Cut the meat in pieces and brown it well in some fat in a frying pan. Pour the bouillon in the pan, bring to a boil and transfer the meat to a pot. Dust with the flour and stir well. Dilute with the bouillon from the pan and let the stew simmer on low heat for about 30 minutes. Add spices.
Rinse and scrape the carrots. If they're small, keep them whole because it looks nice, otherwise cut in pieces. Add them to the pot when the meat has simmered for 30 minutes, then continue simmering for about 10 minutes.
Trim and rinse fresh broccoli. Add broccoli and artichoke hearts (no liquid from the can) in the pot. Continue simmering on low heat until the meat is tender and the vegetables are as tender as you want them (they should be slightly crunchy in my opinion, but that's me). Add finely shredded red bell pepper and flavor to taste with more spices if necessary.
Boiled potatoes, rice or pasta is good with this stew.
Enjoy!
Bella
Fin lammgryta
Lamb is liked by many and it's excellent meat. Tender and juicy, rather lean and with a rich taste, suitable to combine with most spices, veggies and roots for different dishes.
Serves 4
1 1/3 lbs boneless lamb
1 tablespoon butter or margarine
1 tablespoon flour
0.8 cup bouillon (I use chicken)
½ teaspoon salt
some black pepper
some dried thyme
some dried rosemary
4 middle-sized carrots or 12 small ones
10.6 oz fresh broccoli or 9 oz frozen
1 can artichoke hearts
1 red bell pepper
Cut the meat in pieces and brown it well in some fat in a frying pan. Pour the bouillon in the pan, bring to a boil and transfer the meat to a pot. Dust with the flour and stir well. Dilute with the bouillon from the pan and let the stew simmer on low heat for about 30 minutes. Add spices.
Rinse and scrape the carrots. If they're small, keep them whole because it looks nice, otherwise cut in pieces. Add them to the pot when the meat has simmered for 30 minutes, then continue simmering for about 10 minutes.
Trim and rinse fresh broccoli. Add broccoli and artichoke hearts (no liquid from the can) in the pot. Continue simmering on low heat until the meat is tender and the vegetables are as tender as you want them (they should be slightly crunchy in my opinion, but that's me). Add finely shredded red bell pepper and flavor to taste with more spices if necessary.
Boiled potatoes, rice or pasta is good with this stew.
Enjoy!
Bella
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