Lamb stew by Magnus Nordlander
Based on a recipe from Nils Emil Ahlin
This is a forgotten Swedish classic. We swedes don't eat near enough lamb, and it's a shame! Without lamb, we're missing out on lamb stew, one of the most delicious stews ever. I say it's time we do something about it. This recipe for lamb stew will surely convince even the people who are most afraid of trying new food...
If you're having trouble finding rowan jelly, you can probably substitute it for black currant jelly or even leave it out. It won't be quite the same, but it'll still be good.
Ingredients for 4 servings
- 2 1/4 pounds of lamb stew meat, cut into medium cubes
- 2 tablespoons of butter
- 1 teaspoon of salt
- black pepper, freshly ground
- 1 onion, finely chopped
- 7 ounces of mushrooms, porcini or chanterelles
- 1 carrot, diced
- 1 2/3 cups of beef broth
- 2 tablespoons of flour
- 7/8 cup of heavy cream
- 1 tablespoon of rowan jelly
- salt
- black pepper, freshly ground
Instructions
Begin by searing the meat in the butter in a dutch oven over medium-high heat. Work in batches, salt and pepper as you go, and once seared, move it over to a bowl, when it's browned.
Once all the meat is browned, lower the heat to medium-low and add the onion and the mushrooms. Sweat the onion for a couple of minutes, before adding back the meat, the broth and the carrot.
Bring to a simmer, and keep simmering the meat for an hour and a half.
When the meat has simmered, make a slurry from the cream and the flour, by shaking them together vigorously (in order to avoid lumps). Pour in the slurry and add the jelly. Bring to a boil, and keep it there for about 5 minutes, while the jelly dissolves and the sauce thickens. Add salt and pepper to taste.
Serve with boiled potatoes.
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