Provencal lamb stew
6 servings
45 minutes
Provencal lamb stew is a fragrant dish filled with the spirit of southern France. It combines tender lamb meat with tomatoes, garlic, and aromatic herbs, creating a rich, spicy flavor with a hint of citrus freshness. This recipe hails from Provençal cuisine, known for its love of fresh produce and herbs. The secret to the stew is slow cooking, which makes the lamb tender and juicy. The dish pairs perfectly with crispy baguette or potatoes and is ideal for both cozy family dinners and festive tables. The final touch is fresh basil, which adds brightness and sophistication to the dish.
1
Heat oil in a pot and fry the lamb cut into 4 cm pieces in batches. Add sliced onions and peppers, minced garlic, season, and simmer for 25 minutes.
- Lamb: 900 g
- Onion: 4 heads
- Red sweet pepper: 2 pieces
- Garlic: 3 cloves
- Ground black pepper: 0.3 teaspoon
2
Mash the tomatoes with a fork and add them with the juice, sprinkle in thyme, fennel, ground pepper, and zest, add the lamb, mix, and bring to a boil. Then reduce the heat and simmer covered until the meat is tender. Skim off the fat with a spoon. Serve sprinkled with chopped basil.
- Tomatoes in their own juice: 400 g
- Thyme: 0.3 teaspoon
- Fennel seeds: 0.3 teaspoon
- Orange zest: 0.5 teaspoon
- Lamb: 900 g
- Basil: 15 g
