Swiss Lamb Stew Recipes

SWISS LAMB STEW

Steps:

• Cut lamb meat into 30gr cubes.
• Pan-fry lamb over high heat for 2 minutes.
• Add beef stock (or buillion), white wine and seasoning.
• Cover and simmer for 40 minutes.
• Add turnips and pearl onions and simmer until tender, about 5 minutes.
• Add cornstarch (diluted with a little water) to thicken the sauce.
• Add about a pinch of saffron, then the cream, then adjust seasoning (salt and pepper) to taste.
• Garnish with chopped parsley.

TRADITIONAL LAMB STEW

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

LAMB STEW, WITH FAVA BEANS, SWISS CHARD

Steps:

• Remove excess fat from lamb and cut the meat into one-and-onehalf-inch pieces. Using a large casserole dish about 12 inches across, or an earthenware dish that can be used on top of a flame, brown the pieces of lamb. If there is a lot of fat pour off the excess.
• Add the onions, lemon peel and garlic. Sprinkle with the turmeric, paprika and cumin. Add one cup water. Cover and simmer over low heat for one hour, stirring occasionally.
• Meanwhile soak the leeks in cold water and rinse thoroughly, making sure there is no grit in the stalks. Carefully wash the Swiss chard and tear into large pieces.
• Add the leeks, beans and Swiss chard in that order to the casserole. Season with salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. If necessary, add a little more water (the chard should be provide some more liquid of its own). When the beans and leeks are tender, remove from the stove, sprinkle with parsley or coriander and serve.