Blanquette d'Agneau
Ingredients
- 1 1/2 lb lean shoulder of lamb diced
- 4 oz carrots peeled and sliced
- 1 onion skinned and sliced
- 2 sticks celery trimmed and sliced
- 1 small bay leaf
- 1 tsp dried thyme
- salt and freshly ground pepper
- 1 pint stock or water
- 1 oz butter softened
- 3 tbsp plain flour
- 1 egg yolk
- 5 floz carton single cream
- chopped parsley to garnish
Instructions
- Put the meat, carrots, onion, celery, flavourings and seasonings in a large pan. Cover with stock or water, cover and simmer for 1 1/2 hours. Remove the bay leaf.
- Blend together the softened butter and flour, and when mixed add to the stew in small knobs and stir until thickened. Simmer for 10 minutes, adding more liquid if necessary.
- Blend together the egg yolk and cream, add to the stew and reheat without boiling. Garnish with parsley before serving.
Calories: 365 kcal
Carbohydrates: 13 g
Protein: 24 g
Fat: 24g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 174 mg
Sodium: 635 mg
Potassium: 494 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 5625 IU
Vitamin C: 4 mg
Calcium: 68 mg
Iron: 3 mg