Creamy Lamb Stew

Name: Creamy Lamb Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 large carrot, quartered lengthwise and thinly sliced crosswise; 59 milliliters all-purpose flour; 118 milliliters heavy cream; 4 servings Kosher salt; 1 kilograms trimmed boneless lamb shoulder, cut into 1 1/2-inch cubes; 2 Tbsps fresh lemon juice; 1 large onion, halved; 6 parsley stems; 1 thyme sprig; 3 Tbsps unsalted butter; 946 milliliters water; 4 servings Freshly ground white pepper

Creamy Lamb Stew might be just the main course you are searching for. One portion of this dish contains around 45g of protein, 31g of fat, and a total of 515 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up lamb shoulder, parsley stems, water, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It will be a hit at your Autumn event.

Instructions

Tie the parsley stems, thyme and bay leaf in a bundle. Stick the cloves in the onion halves. In a medium enameled cast-iron casserole, combine the lamb with the water, onion halves, carrot and herb bundle. Season lightly with salt. Cover and bring to a boil, then cook over low heat for 30 minutes, skimming occasionally.

Ingredients you will need

Bay Leaves

Parsley

Carrot

Clove

Onion

Thyme

Water

Lamb

Salt

Using tongs, transfer the meat to a bowl.

Ingredients you will need

Meat

Equipment you will use

Tongs

Bowl

Remove and discard the herb bundle and the whole cloves, if you can find them.

Ingredients you will need

Whole Clove

Pour the contents of the casserole through a fine strainer set over a bowl and press on the vegetables. Return the broth to the casserole; discard the vegetables. Return the lamb to the casserole and bring to a simmer over low heat.

Ingredients you will need

Vegetable

Broth

Lamb

Equipment you will use

Sieve

Bowl

In a small bowl, cream the butter with the flour. Gradually whisk the butter paste into the simmering stew. Continue cooking until the lamb is very tender, about 30 minutes. Using tongs, transfer the lamb to a bowl. Simmer the sauce until reduced to 2 cups; return the lamb to the casserole.

Ingredients you will need

Butter