Preparation Method: We start by heating oil and butter in a deep pot over medium heat. It is important that the oil is well heated but not smoking, so we achieve an even browning of the meat. When the fat reaches the desired temperature, we add the pieces of meat cut into large cubes. We fry them for about 5-7 minutes, turning them occasionally, until they become golden and crispy on the outside. This stage is essential as it will provide a deep and delicious flavor to the final dish.
After the meat is well browned, we add the flour. It is important to mix quickly so that the flour combines evenly with the juices left by the meat. This step not only helps to thicken the sauce later but also adds a touch of flavor. We continue to stir for 1-2 minutes to avoid the taste of raw flour and let the mixture brown a little.
Once the flour is incorporated, it is time to add the liquid. This can be beef broth, red wine, or water, depending on your preferences and what you have on hand. We carefully pour the liquid over the meat, stirring constantly to avoid lumps. We bring everything to a boil, then reduce the heat to low and cover the pot with a lid. We let the dish simmer gently for 1 hour so that the flavors combine perfectly and the meat becomes tender.
During this time, we can prepare the vegetables. The onion, carrot, and celery are peeled and diced, and the garlic is minced. 30 minutes after we started boiling the meat, we add the vegetables to the pot, mixing well to incorporate them into the sauce. I continue to simmer, and the flavors will intensify, transforming into a savory dish that will delight any gourmet. Finally, we can adjust the taste with salt, pepper, and fresh herbs like parsley or thyme, adding a touch of freshness. We serve the dish warm, along with sides like mashed potatoes or rice, to complete this delicious meal. Enjoy your meal!
After the meat is well browned, we add the flour. It is important to mix quickly so that the flour combines evenly with the juices left by the meat. This step not only helps to thicken the sauce later but also adds a touch of flavor. We continue to stir for 1-2 minutes to avoid the taste of raw flour and let the mixture brown a little.
Once the flour is incorporated, it is time to add the liquid. This can be beef broth, red wine, or water, depending on your preferences and what you have on hand. We carefully pour the liquid over the meat, stirring constantly to avoid lumps. We bring everything to a boil, then reduce the heat to low and cover the pot with a lid. We let the dish simmer gently for 1 hour so that the flavors combine perfectly and the meat becomes tender.
During this time, we can prepare the vegetables. The onion, carrot, and celery are peeled and diced, and the garlic is minced. 30 minutes after we started boiling the meat, we add the vegetables to the pot, mixing well to incorporate them into the sauce. I continue to simmer, and the flavors will intensify, transforming into a savory dish that will delight any gourmet. Finally, we can adjust the taste with salt, pepper, and fresh herbs like parsley or thyme, adding a touch of freshness. We serve the dish warm, along with sides like mashed potatoes or rice, to complete this delicious meal. Enjoy your meal!
Ingredients
Ingredients: 500g lamb meat cut into cubes, 2 tablespoons olive oil, 1 tablespoon butter, 1 tablespoon flour, 1 1/2 + 1/2 cup hot water, 2 cloves garlic crushed with salt (like mujdei), 2-3 tablespoons tomato paste, 3 potatoes cut into cubes, 10-12 shallots/small onion/scallion (I cut two larger onions into quarters), 13-14 baby carrots (I sliced two larger carrots), 1/2 teaspoon oregano, salt, pepper, 2-3 bay leaves, chopped parsley.