FRENCH-STYLE POTATO AND LAMB CASSEROL

Name: French-Style Potato and Lamb Casserol
Ingredients: 5 potatoes (e.g. Rooster potatoes) (approximately 1 kg) 800 g shoulder of lamb; 2 onions; 1 clove garlic; 1 can tomato concentrate (70 g); 1 l chicken stock 1 tbsp corn starch; 1 cube of butter; 1 tbsp paprika; 1 bunch of basil; 500 g white mushrooms 300 g carrots

Ingredientes para 4 personas

5 potatoes (e.g. Rooster potatoes) (approximately 1 kg)

800 g shoulder of lamb
2 onions
1 clove garlic
1 can tomato concentrate (70 g)
1 l chicken stock

1 tbsp corn starch
1 cube of butter
1 tbsp paprika
1 bunch of basil
500 g white mushrooms

300 g carrots

FRENCH-STYLE POTATO AND LAMB CASSEROL

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A succulent recipe that reveals the taste of potatoes, accompanied by lamb, spiced up with tomato concentrate and paprika.

Wash and peel the potatoes. Cut them into bite-sized pieces.
Cut the lamb shoulder into cubes. Chop the onions.
Cut the carrot and mushrooms into slices.
In a cast iron casserole, brown the meat and the chopped onions in butter until they are golden brown.
Add the chopped garlic, tomato paste, stock cube, paprika, potatoes, carrots, mushrooms and 1 litre of water.
Place a lid on the casserole and cook over a low heat for 45 minutes.
After 30 minutes of cooking time, remove a ladle of sauce and place it in a bowl. Stir in the potato starch.
Pour the mixture into the casserole and stir.
Season with salt and pepper, add the chopped basil and continue cooking.