Ingredients
Scale
- 800 g lamb shoulder, cut into small pieces
- 600 g cipollini onions
- 1 garlic clove
- 100 ml dry white wine
- 1 tablespoon potato flakes
- 2 rosemary sprigs
- 2 bay leaves
- 1 teaspoon curry
- 40 g of butter
- Salt, to taste
- Pepper, to taste
Instructions
- Melt the butter in a pan over medium heat.
- Add onions and garlic clove. Stir and cook for 2 minutes.
- Add lamb pieces and brown them for a couple of minutes, stirring often.
- Blend with wine and cook until it evaporates.
- Add bay leaves and rosemary sprigs. Cover and reduce the heat.
- Cook for approx. 30 minutes.
- Stir in potato flakes and curry. Season with salt and pepper, to taste.
- Cook uncovered over low heat for an additional 5 to 8 minutes.
- Serve and enjoy.
Notes
- Serve with mashed potatoes, salad or rice.
- Before removing the pan from the heat, ensure the lamb is tender enough.
- Cipollini onions are a small flat type of baby onions.
- Prep Time: 15 Minutes
- Cook Time: 50 Minutes
- Category: Lamb
- Cuisine: Stew
Nutrition
- Serving Size: 4
- Calories: 534
- Sugar: 5.5g
- Sodium: 212mg
- Fat: 23g
- Saturated Fat: 10.4g
- Carbohydrates: 16.6g
- Fiber: 2.3g
- Protein: 58.3g
- Cholesterol: 202mg
Keywords: lamb stew, lamb, lamb recipe