What herbs, lamb, veal, go with meat,  added: 08/18/06  

Lamb and Veal English (US)

LambVeal
Basil
Bay leaf
Cinnamon
Coriander
Cumin
Dill
Garlic
Ginger
Lemon balm
Marjoram
Mint
Onion
Parsley
Rosemary
Saffron
Sage
Tarragon
Thyme
Basil
Bay leaf
Chervil
Chives
Ginger
Marjoram
Onion
Oregano
Rosemary
Sage
Savory
Thyme
Main dishes, meat, beef, lamb,  added: 08/07/06  

Lamm Ragout Switzerland (CH)

1 tbsp. oil or cooking butterheat in skillet
100 g chopped baconcook
600 g stew meatadd
2 tbsp. flourdust meat with flour, cook
1 large onion, finely chopped
1 clove garlic, finely chopped
2 tbsp. tomato puree
2 thyme branches
1 rosemary branch
add, saute
1/2 tsp. salt
pinch pepper
pinch paprika
season
1 1/2 dl red winepour in, cook away half
1 dl beef bouillonpour in, cover and simmer over low heat about 1-1/4 to 1-1/2 hours
150 g mushroomsadd 10 minutes before the end of cooking time
3 tbsp. creamadd
Tips
  • If you start with a *really* hot pan, the juices will be sealed into the meat and it will taste better.
  • If I don't have bacon, I add Bac-O's at the same time as the bouillon.
  • Use lamb or beef, and try to cook each piece of meat individually (i.e., as if you were cooking burgers on the grill).
  • Always use fresh thyme and rosemary--a "branch" is about 2 to 3 tsp.
  • If red wine is not suitable, use additional beef bouillon.
  • Canned mushrooms are okay.
  • Serves 2 to 4 (usually just me and my hungry man)--serve over wide noodles, with salad.
Category: lamb

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