White lamb stew - lamb broth, I prepare it in the same way as veal, try it, maybe you like it too. I personally adore her. For some reason, I don't like to add tomatoes and peppers like some people do, but that is also an option.
White lamb stew - Ana Vuletić - Recipes and Cookbook online
White lamb stew - I prepare lamb stew in the same way as veal, try it, you might like it too. I personally adore her. For some reason, I don't like to add tomatoes and peppers like some people do, but that is also an option.
- 500 g of lamb (neck meat, cut into cubes)
- 1 onion (finely chopped)
- 2 pieces of carrot (diced)
- 2 eggs (yolks)
- 200 ml sour cream
- conceal
- 1 bay leaf
- parsley
- so
- beaver
- flour
- allspice
- 2 pieces of potato (diced (optional))
- lemon
- Wash the meat and cut it into cubes, if there is fat, you can remove it if someone does not like it.
- Fry the onion in oil until golden, then add the meat and fry a little more.
- Add celery, parsley and carrot. And simmer a little longer.
*In this process, you can add tomato puree (30g) and spices if you want a regular lamb broth. And then skip the last step with the cream. - Add about 1,5 liters of water, and optionally clear soup (water with two soup cubes). I personally use plain water.
- Add the bay leaves, potatoes, pepper and salt. Cook for about 20 minutes.
- Pour some soup into a separate bowl and add allspice and flour, mix until you get a smooth liquid without lumps and gradually add it back to the broth while stirring.
- Cook until all vegetables and meat are tender. Then, in a separate bowl, beat the egg yolks and cream and gradually add them to the hot soup and cook for another 5-10 minutes.
- Squeeze the lemon or cut the lemon into slices and serve with the soup.
Sprinkle finely chopped fresh parsley over the soup.
The broth is served hot.
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