Sauté Lamb with Vegetables

Technical stages for Sauté Lamb with Vegetables :

• Cut the meat in cubes weighing about 60 g each. Season with salt and pepper. Flour.
• Brown in oil until golden on all sides.
• Drain and put in a large casserole dish.
• Cut the ends of the carotts and clean them, scrubbing with a small brush. When they are clean, cut in medium-sized pieces. Add to the meat, along with the coarsely ciselered onion.
• Remove all fat from the pan and add a spoonful of flour. Cook for a few minutes over low heat, constantly stirring and browning lightly the flour. Gradually add the broth, then the tomato paste.
• Bring to a boiling point and pour this sauce on the meat, filtering with a chinois. Season with salt and pepper, add the bouquet garni.
• Bake in the oven preheated at 160°C or 320°F. Cook for an hour, uncovered.
• Peel the onions, put them in a pot and cover with cold water. Bring to a boiling point, take immediately away from heat and drain.
• Scrub the potatoes if they are new, otherwise peel them.
• Put them in the casserole dish with the onions, on top of the other ingredients. Add a bit of salt , put the lid on and cook again in the oven (same temperature) for 30 minutes, until the vegetables are tender.
• Remove the bouquet garni and serve warm.