Recipe
- Cut the lamb roast into small cubes (appx. 3 x 3 cm) and brown them on a pan in butter. Towards the end of the browning, add the tomato puree and mix in the wheat flour.
- Cut the onions into slices and mushrooms into halves. Put them in the pot with the meat.
- Squeeze in the clove of garlic and add spices.
- Finally, add the red wine, bouillon, and cream. Let simmer at 160 °C for at least two hours, until the meat is tender.
Tip
STEWED FOOD Stewing means cooking the food on a low heat, so that the flavors come off well. Products that require a long cooking time, such as meat dishes, are suitable for stewing. The pieces of meat can be browned in the oven or in a frying pan before the actual cooking. Foods that burn easily to the bottom, such as porridge, can also be cooked. During brewing, the liquid should not boil, and if the food is in the oven for a very long time, it is advisable to cover it to prevent drying. The best thing about stewed foods is that they cook in the oven without being watched, and you don’t have to be very precise about the cooking time – you can even do an outdoor trip while cooking food.
