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View Full Version : Lamb stew from Vänö, Åbo Archipelago



Gunnar Damström
03-10-03, 04:14
Try this recipe. Let me know if you like it. Improvement suggestions are welcome.
Gunnar

Fårgryta (Lamb Casserole)
To serve 6-8

You need:
One turnip (about 150 grams)
Two small rutabaga (about 300 grams).
Celery root (about 50 grams).
Three carrots.
One large, sweet onion.
About 2 kg lamb shoulder.
1 quart of beef stock
Cut the roots in about 1 cm cubes
Finely slice the onion
Let the roots and onion sweat in olive oil in a large casserole over a moderate heat for about ten minutes.
Cut the meat in bite sizes (keep the bones). Add salt and black pepper.
Brown the meat and bones in olive oil in a frying pan (don’t overload, the meat can dehydrolyze)
Transfer the meat and bones to the casserole.
In the frying pan dissolve two tablespoons of flour in the remaining fat. Add the hot beef stock gradually. Stir to dissolve all the goodies clinging to the sides of the frying pan. Pour the stock over the casserole almost covering the meat.
Cook in the oven at 300 °F for two hours.

Tracy
27-01-11, 08:23
I love lamb stew so might try this when the weather gets cooler.

:cool:Cheers Tracy

Tracy
27-01-11, 22:07
I love lamb stew so might try this when the weather gets cooler.

:cool:Cheers Tracy

I looked up rutabaga on google to see what it was. Its what we call a swede here in Australia.