Recipe for Lamb Belly Stew
Sear lamb belly on all sides to create nice caramelization and maillard reaction. Remove from heat. To the remaining hot fat, add carrots and onion cut in small dice. Saute until browned and add tomato paste (about 2 tbsp.) Cook out the raw flavor of the tomato paste and add white wine. Allow this mixture to simmer for a bit, until the alcohol evaporates. Put this liquid into a rondeau (the style of pot below) with lamb stock and seared lamb. Allow to simmer with a bay leaf and dried time for a couple of hours. This recipe is a bit vague, but stew is almost fool proof. Add the spices and vegetables that you wish. Clean out your fridge and add those carrot or celery scraps. You can hardly go wrong, unless you burn the meat or let it boil instead of simmer. Enjoy with baguette and a nice glass of wine!
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Everything looks delicious! Good luck and glad to see you love it, picturesque at least! Take caree
ReplyDeleteThank you, Steven, and thank you so much for letting me borrow your laptop. Really, this blog would not be possible without your help.Too bad I don't have an artsy graphic design type like yourself to help me better arrange it. Hope you're not getting too stressed out with wines class.
ReplyDeleteDid you have to be bilingual to get this position? It sounds like an amazing opportunity. Your pictures are fabulous and I'm salivating at so much of the food. There are many dishes that I've never eaten, but enjoy looking at.
ReplyDelete*I was referred to your site from your aunt's site!