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Рецепт Mutton Stew With Cocos De Paimpol

by CookEatShare Cookbook

Ингредиенты

1 ½ lb (700 g) deboned lamb meat 1 garlic clove 1 onion 1 carrot 1 lb (500 g) cocos de Paimpol 1 bouquet garni 1 bacon rind

1 tbsp of tomato paste 1 tbsp flour 6 ¾ fl ounce (20 cl) veal stock Salt pepper oil and butter

Инструкции

1. Cut the meat into uniformly sized cubes
2. Peel the garlic, onion, and carrot, and cut them into thin slices
3. In a frying pan, brown the meat cubes in some butter over high heat, then remove the meat and set aside
4. Put the vegetables into the same frying pan: the garlic, carrot, onion, and tomato paste, then add in the salt and pepper
5. Sprinkle the ingredients with the Tbsp. of flour
6. Add in the meat and then sufficient water to cover the ingredients; cook for 1 ½ hrs
7. Meanwhile, cook the cocos for 1 hour in unsalted water along with the bouquet garni and the bacon rind (that gives them a creamy consistency) Drain the cocos and keep them hot
8. Remove the meat cubes and put them in a serving dish; pour the veal stock into the frying pan and let the sauce reduce till you have sufficient to cover the dish; check the seasoning, then strain the stock through a chinois
9. Cover the meat with the sauce and serve with the cocos

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