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Ingredientes
- 1 ½ lb (700 g) deboned lamb meat
- 1 garlic clove
- 1 onion
- 1 carrot
- 1 lb (500 g) cocos de Paimpol
- 1 bouquet garni
- 1 bacon rind
- 1 tbsp of tomato paste
- 1 tbsp flour
- 6 ¾ fl ounce (20 cl) veal stock
- Salt
- pepper
- oil and butter
Direcciones
- Cut the meat into uniformly sized cubes
- Peel the garlic, onion, and carrot, and cut them into thin slices
- In a frying pan, brown the meat cubes in some butter over high heat, then remove the meat and set aside
- Put the vegetables into the same frying pan: the garlic, carrot, onion, and tomato paste, then add in the salt and pepper
- Sprinkle the ingredients with the Tbsp. of flour
- Add in the meat and then sufficient water to cover the ingredients; cook for 1 ½ hrs
- Meanwhile, cook the cocos for 1 hour in unsalted water along with the bouquet garni and the bacon rind (that gives them a creamy consistency) Drain the cocos and keep them hot
- Remove the meat cubes and put them in a serving dish; pour the veal stock into the frying pan and let the sauce reduce till you have sufficient to cover the dish; check the seasoning, then strain the stock through a chinois
- Cover the meat with the sauce and serve with the cocos
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 544 | |
| Calories from Fat 420 | 77% |
| Total Fat 47.14g | 59% |
| Saturated Fat 24.97g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 282mg | 12% |
| Potassium 442mg | 13% |
| Total Carbs 6.11g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.22g | 1% |
| Protein 23.73g | 38% |
