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Confit lamb with new potatoes

Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 180 minutes
Energy: 215 kcal / serving

Instructions

  • 1.   Roughly chop the onions.
  • 2.   Separate the garlic cloves without peeling them.
  • 3.   Clean, peel, and cut each carrot into 5-6 pieces.
  • 4.   Wash the potatoes without peeling them.
  • 5.   Dissolve the veal stock in a large glass of boiling water.
  • 6.   Over high heat, in a large pot (preferably cast iron), sauté the lamb piece(s), garlic cloves, and onions in oil for 5 minutes on all sides (they should start to brown).
  • 7.   Sprinkle the spices on all sides of the lamb.
  • 8.   Pour the glass of veal stock into the pot, avoiding pouring it directly ON the meat, as it would wash away the spices at the bottom.
  • 9.   Add the carrots, potatoes, raisins, and pine nuts.
  • 10.   Cover and let cook over very low heat for 2 to 4 hours, depending on the time you have. Once an hour, turn the meat so that it bathes well in its juices.
  • 11.   The meat is tender and falls off the bones easily...
  • 12.   Serve very hot.

Ingredients for servings

  • 1 Lamb shoulder
  • 1 lamb shank
  • 2 tablespoon of oil
  • 3 onions
  • 2 garlic cloves
  • 1 teaspoon of ras el-hanout
  • 1 teaspoon of curry powder
  • 1 teaspoon of veal stock
  • 3 tablespoon of raisin
  • 4 carrots
  • 500 g of new potato
  • 1 handful of pine nut
  • 1 teaspoon of ground cumin

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    215 kcal
    11 %
  • Fat
    10,39 g
    15 %
  • of which saturated
    1,25 g
    6 %
  • Carbohydrates
    24,13 g
    9 %
  • of which sugar
    8,89 g
    10 %
  • Protein
    3,85 g
    8 %
  • Fibers
    4,48 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference