The lamb stew with potatoes is a rich, simple and traditional spoon dish. It is prepared with a base stir that brings a lot of flavor and potatoes are added to get the sauce a little. The result is a spectacular and perfect stew to heat the cold days. The lamb stew is a comforting and forceful duck. Lamb meat is delicious, but it is a meat that contains more fat than others, something that should be taken into account in certain diets. To make this dish you can use the leg or palette, as we like it, taking into account that the leg has less fat, the bone can be removed and only the meat is used, although it should be noted that the bone gives a lot of flavor. Said all this, keep reading and discover in recipes how to make a lamb stew with potatoes.
| 🚻 6 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make lamb stew with potatoes: |
| 1 kilogram of chopped lamb meat. milliliters of white wine 100 grams of wheat flour |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to make lamb stew with potatoes:
1. To start doing the stewed lamb with potatoes, prepare the meat removing the fat. Then, sprinkle the pieces of lamb and put them together by flour, so they will be juicy.
2. Put a casserole to heat with a good stream of oil and, when it is hot, dora the pieces of meat.
3. Pica the onion and carrot in small pieces, as well as garlic cloves.
4. Add the vegetables to the casserole and let them poach while the meat is made. Add some salt.
5. When you see that the vegetables are poached, add the fried tomato and bay leaves and remove to integrate all flavors. If you prefer, you can use a crushed natural tomato to make lamb stew with a little healthier potatoes.
6. Then pour the white wine, mix again and let it cook for a few minutes to evaporate alcohol.
7. Add water until the meat is completely covered and a little more. Let everything be cooked for 15 minutes. Meanwhile, peel the potatoes, chased them and add them to the lamb stew after 15 minutes. Kitchen until the potatoes are soft, occasionally moving the casserole with swing movements so that the sauce thickens the flour and starch.
8. Before the stew is ready, protize it to rectify with salt if necessary. Turn off the fire and let stand for a while, so flavors will end up integrating and thickening sauce.
9. This recipe for lamb stew with potatoes if you let stand for a long time will be much more good. In fact, the next day you will see that it is much better. We are sure that you will love the result and we encourage you to leave your comments.
