Lamb Stew
Ingredients
- 3 tablespoons olive oil
- 2 kg lamb stewing cuts (like shoulder, neck or leg), cubed
- 3 carrots, peeled and diced
- 3 medium onions, peeled and diced
- 30 g flour
- 1 bouquet garni (3 stems flat-leaf parsley, 2 sprigs fresh thyme, and 1/2 bay leaf, tied together)
- 4 cloves garlic, peeled and crushed
- 1 large tomato, unpeeled and chopped into large dice
- Coarse salt
- Pepper
- 1.2 kg small, firm-fleshed potatoes
- 1 tablespoon butter
- 250 g small new pearl or cipollini onions, peeled but left whole
- Salt
- 1 teaspoon superfine sugar
- 2 tablespoons minced flat-leaf parsley
Instructions
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