Lamb stew with mint and gnocchi in a pot - Savoury Trips

Ingredients

• 1kg of 3rd category lamb
• 2 big onions
• 3 garlic cloves
• 1kg of fresh gnocchi
• 500 gr of fresh tomato
• 2l of beef broth + water when necessary
• 1 spoon of mustard (or teaspoon of powdered mustard)
• 1 bunch of mint (a lot)
• 1/2 teaspoons of cardamom
• 1 cup of whole fat yogurt
• 1 handful of parsley
• 450 gr of frozen peas
• 1 spoon of flour
• 1-2 spoons of olive oil
• salt, pepper to your taste
• 1/3 cup of lamb gravy (or to your taste)
• First you need to remove the lamb fat and cut the meat into cubes for the stew.
• Chop onion and garlic finely. You will add flavour to the stew if you mix red onions, onions and garlic.
• Blanch the tomato, and peel the skin off, and then cut it into cubes.
• Fry the onion and garlic on olive oil. Add the lamb which you need to sprinkle on top with a bit of flour. Stew everything together for about 5 minutes more.
• Add tomato, cardamom, mustard and stew for about 5-10 minutes more.
• Pour with beef broth so that the meat is entirely covered in liquid and add water from time to time as it evaporates (but not too much).
• Leave it to simmer for 2 hours on light fire.
• Cook everything together for 15 minutes more, then put parsley and mint once the pot is off the fire.
• If you have too much liquid, that is, the stew is not as thick as in the picture you can always add flour or starch to make it thicker.
• We ate it with grated fresh cabbage 🙂