This recipe for French Lamb Stew is a great way to warm you up this winter
30 ml olive oil
1,6 kg lamb chops, some of the fat trimmed
45 ml cake flour
50 g tomato paste (you can use more, if you want a stronger tomato flavour)
3 (or more) garlic cloves, finely crushed
750 ml prepared chicken stock
250 ml dry white wine
500 g carrots, cut into thick rings
6 large thyme sprigs
3 bay leaves
300 g young green beans, topped and tailed
250 g frozen green peas (you can omit the peas)
30 – 65 ml roux or corn flour
Heat the oil in a large saucepan and brown the chops in batches, setting them aside until later.
To the residue of fat in the pan, add the flour, tomato paste and garlic and cook for a minute, stirring, then whisk in the stock and wine.
Return the lamb to the pan, add carrots, thyme and bay leaves and bring to the boil. Cover, reduce heat and simmer, stirring occasionally, for an hour or so until the meat is tender but not falling off the bone.
Now add the beans and peas and increase the heat. When boiling, reduce heat and simmer for five more minutes or until the vegetables are cooked.
If you are left with too much cooking juices, thicken it with a roux or a paste made from corn flour and water or use the reduction method (cooking the stew on high heat without a lid until the sauce has reduced and thickened to your liking.)
Once you are happy with the meat’s tenderness and the sauce’s consistency, season to taste before serving very simply with a fresh, warm, crusty baguette (French loaf) and a simple green salad.
Recipe and video provided courtesy of I Love Cooking.