Swiss Lamb Stew Recipe

Name: Swiss Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lamb; 1 tablespoon olive oil; 1 1/2 cups lamb stock or 1 1/2 cups beef stock; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup white wine; 1/4 cup turnip (Cut into 1/2 inch cubes); 8 white pearl onions (Peeled); 2 teaspoons cornstarch; 1/4 g saffron; 1/4 cup fresh cream; 1 teaspoon chopped fresh parsley

Servings: persons

1 lb lamb
1 tablespoon olive oil
1 1/2 cups lamb stock or 1 1/2 cups beef stock
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup white wine
1/4 cup turnip (Cut into 1/2 inch cubes)
8 white pearl onions (Peeled)
2 teaspoons cornstarch
1/4 g saffron
1/4 cup fresh cream
1 teaspoon chopped fresh parsley

1
Cut lamb meat into 30gr cubes.
2
Pan-fry lamb over high heat for 2 minutes.
3
Add beef stock (or buillion), white wine and seasoning.
4
Cover and simmer for 40 minutes.
5
Add turnips and pearl onions and simmer until tender, about 5 minutes.
6
Add cornstarch (diluted with a little water) to thicken the sauce.
7
Add about a pinch of saffron, then the cream, then adjust seasoning (salt and pepper) to taste.
8
Garnish with chopped parsley.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb lamb, 1 tablespoon olive oil, 1 1/2 cups lamb stock or 1 1/2 cups beef stock, 1/4 teaspoon salt, and more.

Yes, Swiss Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swiss Lamb Stew

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