Lamb Stew with Fennel, Potatoes, Leek and Carrots
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g lamb, lean
- 500 g potato (s)
- 2 fennel
- 2 leeks
- 2 carrot (s)
- 2 onions)
- 2 cloves garlic)
- 0.75 liter ¾ beef broth
- 1 bunch parsley
- 0.5 ½ bunch dill
- 4 tablespoon crème fraîche
- oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the lamb into 3 cm cubes, peel and finely dice the onions and garlic. Heat the oil in a saucepan and sear the lamb in it. Add the onion and garlic cubes, sauté and deglaze with ¼ l water. Cover and simmer for about 30 minutes.
- In the meantime, peel and roughly dice the potatoes, clean the leek, carrots and fennel, cut into pieces, add to the meat in the saucepan, top up with the stock and simmer for another 30 minutes. Possibly salt a little.
- Finely chop the herbs, stir in just before serving, season again with salt and pepper. If you want, you can stir in the crème fraîche, I`ll serve it separately.
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