| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 1/2 x ca. 450 g | Lean lamb neck meat, cut in large cubes |
| 2 | bay leaves |
| 10 | black peppercorns |
| 1 Teelöffel | thyme leaves dried |
| 1 Teelöffel | salt |
| 1 | cloves garlic peeled, crushed |
| 3 Tasse | water |
| 3 mittel | Carrots, peeled and thinly sliced |
| 3 Tasse | Potatoes, cut into 1/2" cubes |
| 6 Teelöffel | flour |
| 3/4 Tasse | water cold |
|
1. Place lamb, bay leaves, peppercorns, thyme, salt, garlic and the 3 cups water in a deep, 3-quart, heat-resistant, non-metallic casserole. 2. Heat, covered, in Microwave Oven 5 minutes. 3. Skim any foam that may form. 4. Heat, covered, in Microwave Oven for an additional 25 minutes or until lamb is almost tender. Stir occasionally. 5. Add carrots and potatoes and heat, covered, in Microwave Oven 20 minutes or until lamb and vegetables are tender. Stir occasionally. 6. While lamb and vegetables are cooling, combine the 6 table- spoons flour and 3/4 cup water in small bowl. 7. Remove bay leaves and peppercorns from stew. 8. Gradually stir flour mixture into stew and heat 3 minutes or until sauce is thickened and smooth.
1/2 pounds and decrease cooking time in Step 4 to 15 minutes.
|
|
Anmerkungen zum Rezept:
|
