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Tuesday 21 August 2018  
Home > Mutton stew with cocos de Paimpol recipes
01.01.2003 -main course - mutton

Mutton stew with cocos de Paimpol

« This great classic in French cuisine is a succulent and easy-to-prepare dish. The mutton is extremely tender and flavorful, and the cocos are soft yet firm. It’s not a fancy dish, but this mutton stew is a sure bet which everyone will love. » 
Type Main course - lamb - cocos de Paimpol – Paimpol beans
Level of difficulty easy
Preparation time Preparation: 30 min Cooking: 1 hr 30 min
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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 of ingredients:


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


  • 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

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See Also :
Beans recipes  Beans recipes
french food recipes (french cuisine)  french food recipes (french cuisine)
Lamb recipes  Lamb recipes
Main courses recipes  Main courses recipes
Main dishes recipes  Main dishes recipes
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