INGREDIENTS
- – 1.5 kg of boned lamb.
- – 1 onion chopped very finely.
- – 2 cloves of garlic, chopped.
- – 1 white chopped leek.
- – 3 giant carrots reduce into cash.
- – 10 items of dried plums with out pits.
- – 50 g of flour.
- – 500 cc of purple wine.
- – 500 cc Caldo de Lamb or Meat Broth.
- – 50 cc of Brandy or Coñac.
- – 1 Sprig of Rosemary.
- – 1 bunch of Thyme
- – 50 g of butter.
- – Salt and pepper
- – Olive oil.
Right here we go away you a good suggestion for lunch! LAMB CASSEROLE WITH CARROTS that our chef cooking-recipesmonocicero ready on at present’s program. Attempt it and inform us what you assume!
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Process:
1.Reduce the lamb into 3×3 cm cubes. Season with salt and pepper and brown with oil in a casserole or comparable container on all sides.
flambé with the Brandy. Take away and reserve.
2.In the identical pot, add the butter, onion, garlic, leek and sauté for a couple of minutes. Add flour, combine the preparation, return the meat, together with the plums, and the carrots.
3.Cowl with wine and just a little of the broth, organize a bouquet with fragrant herbs, season with salt and pepper. Let it prepare dinner over low warmth for 2 hours. And it is able to take pleasure in
