Mutton stew with cocos de Paimpol

Send to a friend

Print

Send your comment

Ingredients

Serves 4

• 1 ½ lb (700 g) deboned lamb meat
  
• 1 garlic clove
  
• 1 onion
  
• 1 carrot
  
• 1 lb (500 g) cocos de Paimpol
  
• 1 bouquet garni
  
• 1 bacon rind
  
• 1 tbsp of tomato paste
  
• 1 tbsp flour
  
• 6 ¾ fl oz (20 cl) veal stock
  
• Salt
  
• pepper
  
• oil and butter

Preparation

Preparation of ingredients:

• Cut the meat into uniformly sized cubes
  
• Peel the garlic, onion, and carrot, and cut them into thin slices
  

Preparation:

• In a frying pan, brown the meat cubes in some butter over high heat, then remove the meat and set aside
  
• Put the vegetables into the same frying pan: the garlic, carrot, onion, and tomato paste, then add the salt and pepper
  
• Sprinkle the ingredients with the tablespoon of flour
  
• Add the meat and then enough water to cover the ingredients; cook for 1 ½ hours
  
• Meanwhile, cook the cocos for 1 hour in unsalted water along with the bouquet garni and the bacon rind (which gives them a creamy consistency) Drain the cocos and keep them warm
  
• Remove the meat cubes and put them in a serving dish; pour the veal stock into the frying pan and let the sauce reduce until you have enough to cover the dish; check the seasoning, then strain the stock through a chinois
  
• Cover the meat with the sauce and serve with the cocos