TOMATO ONION LAMB STEW
Lammgryta med lök och tomat
Lamb with its fine taste is a welcome variation in the everyday food, not least because you can flavor it in so many different ways.
Serves 4
Approx 2 lbs bone-in lamb, like back or shoulder
2 tablespoons flour
1½ teaspoons salt
some white or black pepper
butter or margarine
8 small onions
1.2 cups bouillon
1 can whole tomatoes, approx 14 oz
1 crushed garlic clove
fresh lemon juice
½ teaspoon dried basil
Cut the meat in rather large cubes and coat them in flour mixed with salt and pepper. Brown in some fat in a frying pan and then transfer to a pot. Peel the onions, Brown them whole and transfer to the pot. Dilute with bouillon. Add tomatoes with juice and the crushed garlic clove.
Cover with a lid and boil slowly until the meat feels tender, about 50 minutes. Flavor with lemon juice, basil and more salt and pepper if necessary.
Serve with boiled potatoes or rice and a salad.
Enjoy!
Bella
Lammgryta med lök och tomat
Lamb with its fine taste is a welcome variation in the everyday food, not least because you can flavor it in so many different ways.
Serves 4
Approx 2 lbs bone-in lamb, like back or shoulder
2 tablespoons flour
1½ teaspoons salt
some white or black pepper
butter or margarine
8 small onions
1.2 cups bouillon
1 can whole tomatoes, approx 14 oz
1 crushed garlic clove
fresh lemon juice
½ teaspoon dried basil
Cut the meat in rather large cubes and coat them in flour mixed with salt and pepper. Brown in some fat in a frying pan and then transfer to a pot. Peel the onions, Brown them whole and transfer to the pot. Dilute with bouillon. Add tomatoes with juice and the crushed garlic clove.
Cover with a lid and boil slowly until the meat feels tender, about 50 minutes. Flavor with lemon juice, basil and more salt and pepper if necessary.
Serve with boiled potatoes or rice and a salad.
Enjoy!
Bella
No comments:
Post a Comment