Lamb thigh stew - The food that warms and delights.
Stew is a common term for a hot dinner dish that contains cooked or fried meat, potatoes and vegetables that are cut into cubes and a good sauce.
Ingredients
- 4 skiver lamb thigh
- 8 pcs potatoes
- 4 pcs carrot
- 0,5 pcs celery root
- 1 pcs parsley root
- 3 pcs shallots
- 5 cloves garlic
- 3 tbsp butter
- 3 tbsp wheat flour
- 13 dl water
- 1 tbsp worcester sauce
- 3 pcs spring onion
- salt and pepper
- fresh thyme
Stew comes in countless varieties and some of them bring shame on the name. You get stew as canned food and in the freezer counter, but they can never compete with homemade stew. A good stew is very good and has lots of good nutrition. When you come in after being out in the cold, there is little that tastes as good as a steaming hot stew and flatbread with a good butter on it. It warms inside and brings out a happy smile around my mouth. This recipe is made on lamb thighs. A raw material you find everywhere and which gives a very good taste of the broth. Feel free to make the recipe in a much larger portion and freeze so you have a delicious dinner ready next time as well.
Step 1
Start by cutting the meat into suitably large pieces (2x2 cm cubes). Cut away tendons and around the bone. Put the "pure" meat in a pile and the rest next to it. We will use both to bring out the best possible taste of the stew.
Step 2
Find a frying pan and a large pan to cook the stew in. Heat the pan and season the meat a little with salt and pepper. Fry little and little of the meat on high heat so it gets a nice crust. Do not cook for so long.
Step 3
Place the fried meat in the pan. When you have finished cooking the "pure" meat, add about 1 liter of cold water together with the fried meat and turn on the heat. Heat to boiling point and simmer until tender and delicious. Put the cut in the frying pan and brown this very well. Pour on 3 dl of water and turn down the heat. Let this cook for 30 minutes. Then you get the good flavors from the bones and fat. Strain the meat (cut off) from the frying pan and add the broth that is left in the pan.
Step 4
Peel and cut the vegetables into suitably large cubes. Do not cut the spring onion yet.
Step 5
Add a little butter to the frying pan you used and fry the vegetables a little. Leave until the lamb in the pan begins to tenderize. The meat should soak for about 1 1/2 hours before adding the vegetables. Add the vegetables to the pan with the meat and simmer for another 30 minutes.
Step 6
I like that the stew has a little thickness so I make a quick thickening. Find a small saucepan and add 2 tablespoons of butter. When the butter has melted, add 2 tablespoons of flour. Stir until the mixture begins to get a nice brown color.
Step 7
Taste the dish with a little Worcester sauce, salt and pepper. Finely chop some thyme and spring onion and add to the pan. Now the dish is ready.
Serve piping hot with good flatbread and butter. Enjoy a delicious dinner and if there are leftovers, it is perfect to freeze. Good luck.
