About the Dish
Lamb is a family delicacy that can be eaten on sunny days or when the family gets together. It is delicious even when simmered, and especially in Europe, there are many types of simmered mutton, from rustic home cooking to restaurant cuisine.
- 300g Lamb shoulder loin
- 2 Turnips
- 1 Onion
- 1 Carrot
- 2 Potatoes
- 6 Snap peas
- 1tbsp Butter
- 5g Consomme granules
- 100g White wine
- 1tbsp Honey
- 1tbsp Tomato puree
- Appropriate amount of flour, salt, pepper, olive oil
Sprinkle the lamb meat with salt and pepper, lightly dust it with flour, put it in a hot pan with olive oil and butter, and fry both sides to a nice color.
Add the finely chopped onion and fry until the water evaporates and the color becomes transparent.
Add white wine and the same amount of water, consommé and honey, cover and simmer over medium heat for about 10 minutes.
When the lamb meat becomes soft, add bite-sized potatoes, carrots, and tomato puree, and simmer for another 15 minutes.
When the potatoes are cooked, add the turnips and cook for 5 minutes. Add the snap peas and cook for 5 minutes. Taste it, season with salt and pepper, and serve.