9 years 10 months ago - 9 years 10 months ago #13
Ok lads, here is it, at last
Nikita's lamb stew
In the pot, melt a fairly large piece of butter over low heat. While the butter melts,. coarsely chop the onions. Wash the tomatoes and cut them into chunks (personally, i don't peel the tomatoes).
When the butter is melted, brown all the pieces of meat. Some fat from the meat will melt with the butter. Remove the pieces of meat when they are golden brown and keep in a dish.
With the same mixture of butter and fat, fry the chopped onions. Don't make them burn. Remove them as to keep much fat as possible into the pot. Keep them with the meat.
In the remaining fat, fry the tomatos a bit. Add a little butter if necessary. Tomato juice will mix with the remaining fat. Mix the tomato pieces a bit and remove the pot from the heat.
Put the fried onions. Add two glasses of water. Mix.
Add the paprika, salvia, cumin, red hot chili peper. Salt and mix.
Put all the pieces of meat. Mix a bit. Add enough water to cover all the meat.
Put the lid and cook for 1 hour over low heat. Check it after 1/2 h, there must remain still enough liquid. Taste the sauce and proceed to correction with some of the spices if necessary.
Peel the potatoes, wash them and cut them into large chunks.Top and tail the green beans. Wash them.
After an hour of cooking, add the chunks of potato. Mix a bit. Add a bit water if necessary. Put the lid and cook for another half hour.
Add the green beans. Mix a bit. Put the lid and cook for enough time for green beans. Personally, i leave enough time for them to remain a bit crunchy. Of course if you use canned beans you don't have to cook them much, so you'll have to adapt the cooking time and cook the stew a bit more berore adding the green beans. Just consider that this recipe goes for fresh ingredients so, if you use canned beans and/or canned tomatos, it will be only Nikita's almost lamb stew...
After the green beans are cooked, the stew must be cooked enough and ready to serve. But at this time you have an option. If you like it, you can remore the meat, the potatos and the green beans in order to have only the sauce into the pot. Then you can make cook the sauce much time without the lid, if you like it not much liquid. You can also use an electric mixer and mix the sauce just before serving, it's at your taste.
EDIT : About the question of salt, i really don't know. Here in Brittany, most people use the butter that we call "1/2 sel" (half salted). For my part, i use butter that we call here "beurre salé", much salted and often made in local farms. In others regions of France, by example in the Charentes-Poitou, people often use butter that we call "beurre doux" (sweet butter), that is not salted at all. I don't know how the butter is made in your countries lads, so use the salt as your taste.
Well, if you have the chance, think about a
, the red one, not the white. Also a long macered
goes very well...
But that's another story...
Last edit: 9 years 10 months ago by Nikita.
The following user(s) said Thank You: snowman
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