Main
Lamb stew with forest mushrooms
- Preparation time
- 2 h 10
- Servings
- serves 6
Ingredients
serves 6
- Lamb — to buy1 kg
- Onion — to buy2
- Cumin — to buy1 c. à c.
- Caraway seeds — to buy1 c. à c.
- Mushroom — to buy60 g
- Feuille de laurier — to buy1 feuille
Preparation
Cut the braising lamb into cubes, season with salt and pepper, then brown in batches in a Dutch oven with a little oil, over high heat.
Set the meat aside, cook the sliced onion in the same pot for 8 minutes until golden.
Add the cumin and caraway seeds, toast for 1 minute to wake up their aromas.
Return the meat, add the rehydrated forest mushrooms and their strained soaking liquid, cover with water or stock.
Bring to a boil then simmer covered over very low heat for 1h30, stirring occasionally, until the meat is fork-tender.
Taste and adjust seasoning: the spices should perfume the dish without overpowering the lamb.
Serve hot with country bread and a vegetable compote.