Gelre-style Lamb Stew - Pannegies
From mkhs1974 17 years ago
- 90 minutes to make
- Serves 4
This is a "traditional Dutch recipe" printed in The Windmill, a Dutch language newspaper. Serve with boiled or oven-roasted new potatoes and green beans.
Ingredients
- 1 lb. lamb, cubed shopping list
- 2 T. butter or olive oil shopping list
- 2 onions, chopped shopping list
- 2 T. flour shopping list
- 1 c. stock shopping list
- salt & pepper shopping list
- nutmeg shopping list
- parsley shopping list
- 1 T. cream or half-and-half shopping list
How to make it
- Heat the butter or olive oil in a heavy skillet and quickly sear and brown the lamb on all sides.
- Remove meat from the pan. Saute the onion in the pan until glazed. Add the meat and lower the heat.
- Sprinkle the flour over the meat and onions and mix well. Add the stock, a little at a time, stirring constantly. Season with salt, pepper and nutmeg. Add the parsley, and bring to a boil, then turn down the heat.
- Put a lid on the pan and simmer for 90 minutes. Stir in the half-and-half just before serving.
- Serve with boiled or oven-roasted new potatoes and green beans.
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