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Receta Lamb Stew, Cassoulet Style
by Global Cookbook

Lamb Stew, Cassoulet Style
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Ingredientes

  • 2 Tbsp. Extra virgin olive oil
  • 2 lb Lamb, cubed
  • 2 whl yellow onions, minced
  • 8 x Cloves garlic, chopped
  • 2 c. Vegetable broth or possibly water
  • 4 c. White beans, cooked
  • 2 whl carrots, peeled, cut into 1" pcs
  • 1/2 tsp Fresh rosemary
  • 1 whl bay leaf Salt and pepper, to taste
  • 1 c. Bread crumbs, diced fine

Direcciones

  1. Hot oil in heavy soup pot over medium-high heat. Add in lamb in batches and brown well on all sides - about 5 min. Transfer to a dish and set aside.
  2. Add in onions and garlic to the pot - saute/fry till browned - 3-4 min. Add in stock or possibly water and bring to a simmer. Add in reserved lamb, beans, carrots, rosemary and bay leaf. Cover and simmer gently till meat is tender when pierced with a fork - about 1 hour.
  3. Throw away bay leaf, season to taste with salt and pepper.
  4. Spoon into four 2 1/2 c. bowl. Top with bread crumbs and bake in a 350 oven 5-10 min till golden brown.