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

• Balti Dish or Dutch oven

Instructions

1. 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.
2. Add the water and deglaze.
3. 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.
4. 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.
5. Add the spinach and season with salt and pepper.
6. Split the cherry tomatoes (or cut a regular tomato in small pieces) and sprinkle them over the pot, and top with fresh basil.
7. Serve with for example roasted potato wedges and carrots.

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