Lamb Stew | Jacques Pépin Cooking At Home | KQED

lamb

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef is lower in fat, while pork can be more budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes offer more nutrients, while instant mashed potatoes are often cheaper.

Cut lamb breast to eliminate as much fat as possible.

Place lamb breast in a heavy saucepan without any oil and brown it for 20-30 minutes on high heat, turning occasionally.

Remove excess fat from the pan, approximately one cup.

Coarsely chop onion and add it to the pan with crushed garlic cloves.

Add 1.5 tablespoons of flour to the pan and stir until it dries and disappears.

Pour in 2 cups of water and add fresh thyme and a couple of bay leaves.

Bring the mixture to a boil and cook for 5-10 minutes.

Prepare the vegetables: slice carrots, white turnips, and potatoes.

Add all the vegetables to the pot once it is boiling.

Season with salt and pepper, then bring to a boil again.

Lower the heat and cook for 30-35 minutes.

Add peas to the stew before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary