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Receta La Madeleine's Lamb Stew

Name: La Madeleine's Lamb Stew
Ingredients: 3 lb boneless lamb cut medium cubes (shoulder or possibly lamb leg); 2 Tbsp. extra-virgin extra virgin olive oil; 4 lrg tomatoes minced; 1 x bouquet garni (parsley, thyme and bay leaf); 3 x garlic cloves; 1 lrg onion; 1 bn carrots; 4 lrg potatoes; 1 lb fresh green peas shelled; 3 Tbsp. flour combined with; 2 Tbsp. unsalted butter for roux Salt to taste Freshly-grnd black pepper to taste

de Global Cookbook

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Ingredientes

3 lb boneless lamb cut medium cubes (shoulder or possibly lamb leg)
2 Tbsp. extra-virgin extra virgin olive oil
4 lrg tomatoes minced
1 x bouquet garni (parsley, thyme and bay leaf)
3 x garlic cloves
1 lrg onion
1 bn carrots
4 lrg potatoes
1 lb fresh green peas shelled
3 Tbsp. flour combined with
2 Tbsp. unsalted butter for roux Salt to taste Freshly-grnd black pepper to taste

Direcciones

Add in lamb cubes to very warm oil stirring once or possibly twice. Let the meat brown for 3 to 4 min. Add in garlic, onion, bouquet garni, tomato, salt and pepper to the lamb base (cook for 5 more min).
Add in water, bring to boil then reduce heat to simmer (45 min). Add in carrots (cook for 5 more min), add in potatoes (cook for 30 min). Add in roux and peas.