Lamb Stew Recipe | James Beard Foundation
One of the best cuts of lamb, in my opinion, comes from the end of the neck. It’s a stewing meat, so needs long, slow cooking but it’s packed with a strong
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Heavy-based casserole dish
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Wooden spoon
- Kettle
- Mixing bowl
- Ladle
- Tongs
Ingredients
- 1 3/4 pounds deboned neck end of lamb, cut into large chunks
- 2 tablespoons vegetable oil
- 1 cup onions, roughly chopped into 1/2-inch cubes
- 1 cup carrots, roughly chopped into 1/2-inch cubes
- 4 tablespoons all-purpose flour
- 2 heaped tablespoons tomato paste
- 4 garlic cloves
- 1 bouquet garni
- Salt
- pepper
- 3 tablespoons unsalted butter
- 1 cup onions, cut into small dice
- 1 cup carrots, cut into small dice
- Mashed potatoes
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