Lamb casserole with basil

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Lamb casserole with basil

Lamb casserole with basil




Lamb casserole with basil
Lamb casserole with basil
Ingredients
Number of people
-

4
+

12 potatoes with melting flesh (type Monalisa, Estima, Manon...)

800 g sheep (shoulder)

2 onions

1 clove of garlic

1 can of tomato paste

1 tablet of poultry broth

1 tablespoon paprika

1 bunch of basil

2 level tablespoons of cornstarch



Preparation Printing
TOTAL TIME: 1H05
Preparation: 20 min
Cooking time: 45 min
Step 1
Cut the meat into cubes. In a cast iron casserole dish, sauté the meat and onions in butter until golden brown. Then add the pressed garlic, tomato paste, broth tablet, paprika, peeled potatoes and 1 litre of water.
Step 2
Close the casserole and cook over low heat for 45 minutes.
Step 3
A quarter of an hour before the end of the cooking time, remove a ladle of sauce in which you will dilute the cornstarch. Then pour the mixture into the pan, stir with a wooden spatula.
Step 4
Grind the sauce with salt and pepper, add the chopped basil and cook again.

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