Today's recipe which is lamb stew, is better prepare it to the wood, If someone can not on fire also leaves very good. Firing is as to the paellas are made otherwise and it seems that the flavor is better, If you can try wood I advise you to do it and you will see that this wonderful recipe and the rich that is you. Are usually cooking in a stew as its own name it indicates, the preparation is very simple so hands in the kitchen.
- 1 Kilo of lamb.
- 1 Large onion.
- 1 Red pepper.
- 4 Potatoes.
- 2 Carrots.
- 1 Litre of beef in broth.
- 100g of peas.
- 100g of tomato sauce.
- 1 Bay leaf.
- 1 Branch of thyme.
- 2 Teeth of garlic.
- 1/2 Glass of wine white.
- Olive oil.
It first that are going to do is prepare the meat, We will have the tender and cut lamb into small pieces ready to put in the stew, how much more tender best so more juicy is left.
Put the pan with oil and while oil heats go salpimentando pieces of lamb, Once the hot oil pour lamb and fry it until golden well. (a time finish reserve for more evening).
To continue, we will have to remove him with a bucket a little oil to the stew, and sauté them eyes and the onion, previously bitten all. A time sofrito add to the stew of lamb, the pepper cut into julienne, chopped, skinned tomatoes, season and add the laurel, thyme and parsley in the stew.
Go removing while is FRY all together and goes taking all its flavor and a bit of texture thick, It will leave as well during 5 minutes with soft fire.
Then is the step of adding the came white along with the broth that will have hot, stir and add the pieces of lamb, cover and let simmer for 30 minutes.
After that time will add to the stew of lamb, the potatoes peeled in chunks irregular but not very thin or very thick, also will miss the carrot and the peas on slices not very thick also, We tried salt and if okay let Cook for others 20 minutes more.
The soup should be thick, If you see that is very liquid machacad a potato or take a little of flour of corn dissolved with some drops of milk.
The flavor and texture of this recipe is incredible so we must give it to prove to our people that love to. Both children as older remain fascinated with the great flavor of the lamb and its sauce.
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