Blanquette of Lamb

INGREDIENTS

Blanquette of Lamb with
NUTRITIONAL INFORMATION

Blanquette of Lamb with
HOW TO PREPARE

Blanquette of Lamb with
REVIEWS

Blanquette of Lamb with

3 tablespoons olive oil
1 kg lamb , boned and cut into big chunks
2 tablespoons plain flour
4 cloves crushed garlic
2 bay leaves
2 cubes MAGGI Chicken Stock
5½ cups water or 1375 ml
10 small onions, peeled
1 medium carrot or 150 g, cut into large cubes
1 medium potato or 250 g, cut into large cubes
3 tablespoons liquid cream
¼ teaspoon ground black pepper
2 tablespoons lemon juice
2 tablespoons fresh parsley chopped for garnish

INGREDIENTS

Blanquette of Lamb with

3 tablespoons olive oil
1 kg lamb , boned and cut into big chunks
2 tablespoons plain flour
4 cloves crushed garlic
2 bay leaves
2 cubes MAGGI Chicken Stock
5½ cups water or 1375 ml
10 small onions, peeled
1 medium carrot or 150 g, cut into large cubes
1 medium potato or 250 g, cut into large cubes
3 tablespoons liquid cream
¼ teaspoon ground black pepper
2 tablespoons lemon juice
2 tablespoons fresh parsley chopped for garnish

NUTRITIONAL INFORMATION

Blanquette of Lamb with

Energy 640 (Kcal)
Protein 39 (g)
Carbohydrate 26 (g)
Total Fat 42 (g)

HOW TO PREPARE

Blanquette of Lamb with

Warm olive oil in a large pan, cook lamb until they become golden brown in color. Add flour and garlic, stir for 1 minute or until you smell the garlic cooking. Add bay leaves, MAGGI Chicken Stock cubes and water. Bring to boil, simmer on low heat for 1 hour and 10 minutes or until lamb is almost tender.

Add baby onions, carrots and potatoes, boil on low heat for another 20 minutes or until all vegetables are well cooked.

Add the cream, ground black pepper and lemon juice. Stir and remove from heat.

Serve the Lamb Blanquette in plates and garnish with chopped parsley.

REVIEWS