| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Campanile | 4 | Servings | |
INGREDIENTS
| 1 1/4 | kg | Neck of lamb. |
| 2 | Onions | |
| 2 | Garlic cloves. | |
| 1 | Sprig thyme | |
| 250 | g | Mushrooms. |
| 3 | T | Groundnut oil. |
| Salt, pepper mill. |
INSTRUCTIONS
Peel and finely chop the onions. Peel and crush the garlic. Cut the lamb into large cubes. 2 Heat the oil in a saucepan. Fry the meat until golden all over. Remove from the pan, add the onions, garlic and thyme, fry for 2 minutes, stirring with a wooden spoon so that they do not burn. Return the pieces of lamb to the pan, pour in a cup of water, add salt and a twist of the pepper mill. Cover the pan, lower the heat and simmer for 1 hour. 3 Cut off the sandy part of the mushroom stalks, wash and slice the mushrooms, add to the pan. Check seasoning and cook for another 15 minutes. Campanile tip: Serve with mixed vegetables. A lamb is often to be found in butchers' corporative coats of arms, and the practice of serving it on Easter Sunday is an old tradition. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 25
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.6mg
Potassium: 92.1mg
Carbohydrates: 5.9g
Fiber: 1.2g
Sugar: 2.6g
Protein: <1g