Swiss Lamb Stew

Swiss Lamb Stew


1. Cut lamb meat into 30gr cubes.

2. Pan-fry lamb over high heat for 2 minutes.

3. Add beef stock (or buillion), white wine and seasoning.

4. Cover and simmer for 40 minutes.

5. Add turnips and pearl onions and simmer until tender, about 5 minutes.

6. Add cornstarch (diluted with a little water) to thicken the sauce.

7. Add about a pinch of saffron, then the cream, then adjust seasoning (salt and pepper) to taste.

8. Garnish with chopped parsley.

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Nutrition

Ingredients