Free-Photos from Pixabay"/>Lamb broth is prepared similarly to veal, try it yourself, you might like it too. One option is to add tomatoes and peppers as some prepare it.
Lamb stew, ingredients:
- 500 g of lamb (neck meat, cut into cubes)
- 1 onion (finely chopped)
- 2 carrots (diced)
- 2 eggs (yolks)
- 200 ml sour cream
- conceal
- 1 bay leaf
- parsley
- so
- beaver
- flour
- allspice
- 2 pieces of potatoes (chopped into cubes) – optional
- lemon
Lamb stew, preparation:
- Wash the meat and cut it into cubes, if there is fat, you can remove it.
- Fry the onion in oil until golden, then add the meat and fry a little more.
- Add celery, parsley and carrot. And stew a little more.
* Note: in this process you can add tomato puree (about 30 g) and spices, if you want a regular lamb broth. If you add tomato puree, then skip the last step with the sour cream.
- Pour in about 1,5 liters of water, and optionally clear soup (water with two soup cubes).
- Add 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 a smooth liquid without lumps is obtained and gradually return it to the broth while stirring.
- Cook until all the vegetables and meat are soft. Then, in a separate bowl, beat the egg yolks and cream. Add gradually 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.
- Finely chopped fresh parsley sprinkled over the broth.
- The broth is served hot.
Ana Vuletic
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