Creamy Lamb and Herb Stew
6 Servings
Ingredients
- 2.2 lb/1 kg lamb steak or lamb stew pieces
- 1 yellow onion
- 2 tablespoons of butter
- 3 dl water
- 2 cloves of garlic
- 1½ tsp salt
- 3 ml black pepper
- 2 tsp dried tarragon
- 2 tsp dried basil
- 2 tsp dried oregano
- 2 dl crème fraîche 38% or cream
- 3 tbsp flour or corn starch
- 30 g baby spinach
- 100 g cherry tomatoes or a regular tomato cut into small pieces
Equipment
Instructions
- Cut the lamb into inch pieces if you are not using ready-made lamb casserole pieces. Peel and chop the onion. Brown meat and onion in batches in butter or cooking oil in a Balti dish or Dutch oven.
- Add the water and deglaze.
- If the roast does not cover the meat, add a little more water. Add pressed garlic. Add salt, pepper, and herbs. Put the lid on and simmer for 20 minutes.
- Scoop out a cup of sauce and mix with flour (make sure there are no lumps) and stir it into the pot. Stir in the crème fraiche and let simmer for 5 minutes.
- Add the spinach and season with salt and pepper.
- Split the cherry tomatoes (or cut a regular tomato in small pieces) and sprinkle them over the pot, and top with fresh basil.
- Serve with for example roasted potato wedges and carrots.
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