• Mutton Stew With Turnips And Fava Beans

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    • 1 lamb shoulder
    • 12 small grelot onions
    • 5 ½ ounce (150 g) carrots
    • 5 ½ ounce (150 g) turnips
    • 7 ounce (200 g) fava beans
    • 12 small new potatoes
    • 3 garlic cloves
    • 1 small yellow onion
    • 2 cloves
    • 6 ¾ fl ounce (20 cl) consommé
    • 1 tbsp flour
    • 4 tbsp extra virgin olive oil
    • 1 bouquet garni
    • Fine (table) salt
    • Freshly grnd pepper


    1. Scrape the skin off the potatoes, carrots and turnips with a potato peeler
    2. Shell the fava beans
    3. Peel the small onions and the yellow onion, then push the cloves into the yellow onion
    4. Cut up the shoulder into pcs
    5. In a casserole, heat the extra virgin olive oil and brown the shoulder pcs over low heat
    6. Sprinkle the spoonful of flour over the lamb, and stir with a wooden spoon till the flour begins to color
    7. Pour in the consommé and add in the garlic, the yellow onion stuck with cloves, the bouquet garni, salt and pepper, and let cook for 20 min
    8. Add in the small onions, carrots, turnips, fava beans, and potatoes, and cook for 1 hour.
    9. Remove the vegetables and the meat and arrange them on a serving dish; remove the bouquet garni
    10. Skim the grease off the sauce, then pour the sauce over the vegetables; serve warm

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