Mutton stew with turnips and fava beans

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Ingredients

Serves 6

• 1 lamb shoulder
  
• 12 small grelot onions
  
• 5 ½ oz (150 g) carrots
  
• 5 ½ oz (150 g) turnips
  
• 7 oz (200 g) fava beans
  
• 12 small new potatoes
  
• 3 garlic cloves
  
• 1 small yellow onion
  
• 2 cloves
  
• 6 ¾ fl oz (20 cl) consommé
  
• 1 tbsp flour
  
• 4 tbsp olive oil
  
• 1 bouquet garni
  
• Fine (table) salt
  
• Freshly ground pepper

Preparation

Preparation of ingredients

• Scrape the skin off the potatoes, carrots and turnips with a potato peeler
  
• Shell the fava beans
  
• Peel the small onions and the yellow onion, then push the cloves into the yellow onion
  
• Cut up the shoulder into pieces

Preparation

• In a casserole, heat the olive oil and brown the shoulder pieces over low heat
  
• Sprinkle the spoonful of flour over the lamb, and stir with a wooden spoon until the flour begins to color
  
• Pour in the consommé and add the garlic, the yellow onion stuck with cloves, the bouquet garni, salt and pepper, and let cook for 20 minutes
  
• Add the small onions, carrots, turnips, fava beans, and potatoes, and cook for 1 hour.
  
• Remove the vegetables and the meat and arrange them on a serving dish; remove the bouquet garni
  
• Skim the grease off the sauce, then pour the sauce over the vegetables; serve hot

Suggested drink or wines