West Indian lamb sauté
Cut the meat into cubes the size of a 3 cm cube on each side. Peel the carrots, christophines and turnips. Chop the spices (chives, garlic, chili, onion, parsley) and dice the peppers. In a casserole...
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Peeler
- Baking dish
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
Ingredients
- 1 1/2 kg of sautéed lamb
- 2 chayotes
- 300 gr carrots
- 300 gr of turnips
- 2 tomatoes
- 4 feet of cives
- 2 peppers
- 3 cloves of garlic
- 2 onions
- 10 cl of oil
- 3 bay leaves
- 3 tablespoons of flour
- 2 tablespoons of tomato puree or concentrate
- Thyme
- Parsley
- Pepper
- Salt
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