ingredients for 4 people:
800 g lamb (boneless leg of lamb).
2 small onions, peeled
2 tbsp tomato purée
2 cloves of garlic
150 g smoked pork belly / bacon
2 - 3 tbsp olive oil
Salt
Pepper from the mill
1 tbsp flour
200 ml meat stock
125 ml dry red wine
1 sprig of rosemary, finely chopped
Preparation:
1. Wash the lamb, dab dry and cut into cubes, season with salt and pepper.
2. Peel the garlic cloves and chop finely. Peel the onions as well and cut into large cubes.
3. Heat the olive oil in a saucepan and sear the lamb on all sides. Sear vigorously on all sides. Cut the bacon into thin strips and add with the onions and garlic. Dust with flour and brown lightly. Add the tomato purée and stir. Deglaze with the meat stock, stir well. Cover and simmer over a low heat for 30 minutes.
4. Pour the red wine into the ragout, stir and braise for a further 30 minutes.
5. Finally add the rosemary and season with salt and pepper to taste. Leave the lid on and reduce the sauce a little more to increase the creaminess of the lamb stew.
Tip: Serve with boiled potatoes and beans wrapped in bacon.
Preparation time approx.: 35 minutes (plus waiting time).
Nutritional values per portion approx.:
Calories: 662
joules: 2763
Protein: 42,4 g
Fat: 50,4 g
Carbohydrates: 5.5 g
(FoodCentraleby ddp images)
