CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables, Dairy |
|
Caprial2 |
1 |
servings |
INGREDIENTS
3 |
lb |
Lamb stew meat |
1 |
tb |
Olive oil |
8 |
|
Cloves garlic |
1 |
sm |
Onion; diced |
1 |
lg |
Turnip; (swede), diced |
2 |
|
Carrots; diced |
1 |
c |
Red wine |
5 |
c |
Lamb or vegetable stock |
1 |
|
Sprigs rosemary; for garnish |
1 |
lb |
New potatoes |
5 |
|
Cloves garlic |
1/3 |
c |
Heavy; (double) cream |
1 |
tb |
Unsalted butter |
|
|
Salt and freshly ground black pepper; to taste |
1 |
ts |
Chopped fresh rosemary; or 1/2 teaspoon |
|
|
; dried |
1 |
ts |
Chopped fresh marjoram; or 1/2 teaspoon |
|
|
; dried |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
GARLIC MASHED POTATOES
Trim the excess fat off the stew meat. In a large saucepan over high
temperature, heat the olive oil until smoking hot. Add the lamb and the 8
cloves garlic and brown the lamb well, about 2 minutes per side. Add the
onion, turnip, carrots, and red wine and boil for 3 to 4 minutes, or until
about 1/2 cup/120 mL/4 fl oz of the liquid remains. Add the stock and
simmer for 45 minutes to 1 hour, or until the lamb is tender.
After the lamb has been cooking for about 20 minutes, prepare the Garlic
Mashed Potatoes. Place the potatoes and 5 cloves garlic in a large saucepan
and cover them with water. Boil the potatoes about 30 minutes, or until
tender, then drain them. Return the potatoes to the pot and mash well. Add
the cream and butter and mix well. Season with salt and pepper and keep
warm.
When the lamb is tender, add the rosemary, marjoram, and salt and pepper to
taste.
Divide the Garlic Mashed Potatoes among 6 bowls. Ladle the Lamb Stew over
the potatoes and garnish with fresh sprigs of rosemary. Serve hot.
Serves 6
Converted by MC_Buster.
Per serving: 956 Calories (kcal); 27g Total Fat; (28% calories from fat);
16g Protein; 132g Carbohydrate; 31mg Cholesterol; 326mg Sodium Food
Exchanges: 5 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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