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Categories:Viewed: 41 - Published at: a year ago
Ingredients
- 2 tablespoons olive oil
- 1 onion, minced
- 4 pounds well-trimmed boneless lamb shoulder for stew, in chunks
- 2 1/2 cups lamb, chicken or beef stock, approximately
- 2 tablespoons potato starch
- 2 cups heavy cream
- 6 egg yolks
- Juice of 4 lemons
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh mint
Method
- Heat the oil in a large, heavy casserole, add the onion and saute until it is translucent.
- Stir in the lamb and add the stock, using enough to cover the lamb.
- Bring to a simmer; cover and cook over medium-low heat until the lamb is tender, about 45 minutes.
- Remove the lamb from the broth.
- Strain the broth and remove as much of the fat as possible.
- You can do this by starting the preparation the night before and refrigerating the lamb, covered, overnight and also refrigerating the stock.
- When the stock has chilled sufficiently, the fat can be lifted off and discarded.
- Shortly before serving, measure the stock.
- You should have about two cups.
- Add a little water if there is less.
- If there is more you should plan to increase the amount of potato starch proportionately.
- Slowly beat some of the cream into the potato starch, beating to blend the cream and the starch together.
- When the starch is liquefied stir in any remaining cream.
- Bring the stock to a simmer in a casserole.
- Whisk the egg yolks and lemon juice together in a bowl.
- With the stock barely simmering, slowly whisk in the egg-yolk mixture.
- Then slowly beat the cream mixture into the stock mixture.
- Cook slowly, about five minutes, until the stock thickens and becomes sauce, then return the lamb to the sauce.
- When the lamb has been sufficiently reheated, season the sauce to taste with salt and pepper.
- Transfer the stew to a warm serving dish, sprinkle with the mint, then serve.
