Lamb Stew with Crème Fraîche - Lammgryta med crème fraîche

LAMB STEW WITH CRÈME FRAÎCHE
Lammgryta med crème fraîche

Serves 4

1 to 1 1/3 lbs boneless lamb, e.g. back
or shoulder
approx 2 tablespoons butter
1 tablespoon oil
3/4 to 1 teaspoon salt
some black pepper
2 onions
1 teaspoon paprika
1 garlic clove
approx 0.8 cup bouillon (I use chicken)
1 can crushed tomatoes, 14 oz
some ginger
½ teaspoon dried thyme
0.4 to 0.6 cup crème fraîche


Dice the meat and brown it in butter and oil in a few rounds in a pot. Sprinkle with salt and pepper. Set the browned meat aside and clean the pot. Peel and chop the onions and sauté them in remaining fat. Flavor with paprika and crushed garlic.

Put the meat back in the pot and pour on the bouillon. Add tomatoes, flavor with ginger and thyme and bring it all to a boil. Cover with a lid and boil on low heat until the meat is tender, about 45 minutes.

Skim off the fat on the surface and if there's a lot of liquid, remove the lid and boil on rather high heat until it's "gone together" a little. When it starts to thicken, you add the crème fraîche. Gently heat through and flavor with more salt and other spices if necessary.

Serve with potatoes or rice and a salad.

Enjoy!

Bella