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. ---------------------------------------------------------------------------
Nutrition
Ingredients
