INGREDIENTS

INSTRUCTIONS

How to Prepare and Simmer the Lamb:
1. Using the boning knife, trim any fat and sinew from the lamb, then cut
the lamb into 1 to 1-1/2 inch cubes.
2. Set the flat side of the chef's knife on top of each garlic clove and
strike it with your fist. Discard the skin and finely chop the cloves,
moving the knife blade back and forth.
3. Put the baby onions into a bowl, pour over boiling water to cover, and
let stand, 2 minutes. Drain the onions, then peel them, leaving a little of
the root to hold them together. Heat the oil in the casserole. Add the
onions and cook, stirring occa sionally, until golden, 5 to 7 minutes.
Remove with the slotted spoon and set aside.
4. Season the lamb cubes with salt and pepper, and add to the casserole, in
batches if necessary. Cook over high heat, stirring occasionally, until
evenly browned, 3 to 5 minutes. With the slotted spoon, transfer the lamb
to a bowl.
5. Return all the cooked lamb to the pan, sprinkle with the flour, then
stir to mix. Cook over medium heat, stirring occasionally, until the flour
is browned, 2 to 3 minutes.
6. Let the casserole cool slightly, then stir in the tomato paste, chopped
garlic, and bouquet garni. Pour in enough stock to just cover the meat,
stir to mix, and bring to a boil. Cover, and simmer, 1 hour.
Meanwhile, prepare the vegetables.
How to Prepare the Vegetables:
1. Core the tomatoes and score an "x" on the base of each one. Immerse the
tomatoes in boiling water until the skins start to split, 8 to 15 seconds
depending on their ripeness. Using the slotted spoon, transfer the tomatoes
at once to a bowl of cold water.
2. When cool, peel the skins off the tomatoes. Cut the tomatoes crosswise
in half, squeeze out the seeds, then coarsely chop each tomato half.
3. If the baby carrots have green tops, trim them, leaving a little of the
green, then scrape to remove the thin skin. If using medium carrots, peel
them, then quarter lengthwise.
4. With the vegetable peeler, peel the turnips. Cut them into quarters or 6
or 8 wedges, depending on their size and trim off the sharp edges with the
small knife.
5. With your finger, snap the ends off the green beans. Cut the beans into
1-inch pieces.
6. Peel the potatoes with the small knife and put them into a bowl of cold
water to prevent discoloration.
7. Strip the parsley leaves from the stems, pile the leaves on the chopping
board, and finely chop them.
How to Finish the Stew:
1. With the slotted spoon, transfer the meat to a large bowl, then skim the
fat from the sauce. Strain the sauce over the meat, then return the meat
and sauce to the casserole. Taste the sauce for seasoning.
2. Drain the potatoes and add to the casserole with the turnips, onions,
tomatoes, and carrots. Pour in stock to almost cover the meat and
vegetables. Cover, and simmer, 20 to 25 minutes.
3. Add the peas and green beans and simmer until the lamb and vegetables
continued in part 2

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