| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 800 |
g |
Shoulder of lamb. |
| 50 |
g |
Flour. |
| 50 |
cl |
Double cream; (or creme fraiche). |
| 2 |
tb |
Groundnut oil.; (2 to 3) |
| 1 |
|
Sprig thyme. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Cut the meat into pieces. Heat the oil in a pan and fry the meat
with the sprig of thyme until golden. Sprinkle with the flour and
stir for a few minutes with a wooden spoon, then add water to cover
the meat. Season. Cover the pan. Cook for 1 hour over a medium heat,
adding more water if necessary.
2 When the pieces of meat are cooked, remove them from the pan, put
them on a serving dish and keep warm.
3 Reduce the cooking juices, remove from the heat and add the cream.
Stir well and pour over the meat. Serve hot.
Campanile tip:
For a thicker sauce, remove the pan from the heat and stir an egg
into the cream and cooking juices.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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