Recipe - Blanquette Of Lamb

800 g Shoulder of lamb.
50 g Flour.
50 cl Double cream; (or creme
fraiche).
2 tablespoon Groundnut oil.; (2 to 3)
1 Sprig thyme.
Salt; pepper.

1 Cut the meat into pieces. Heat the oil in a pan and fry the meat
with the sprig of thyme until golden. Sprinkle with the flour and
stir for a few minutes with a wooden spoon, then add water to cover
the meat. Season. Cover the pan. Cook for 1 hour over a medium heat,
adding more water if necessary.

2 When the pieces of meat are cooked, remove them from the pan, put
them on a serving dish and keep warm.

3 Reduce the cooking juices, remove from the heat and add the cream.
Stir well and pour over the meat. Serve hot.

Campanile tip:

For a thicker sauce, remove the pan from the heat and stir an egg
into the cream and cooking juices.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.