Preparation
Sear the lamb pieces in hot oil until nicely browned. Season with salt and pepper.
Sprinkle with flour and cook briefly, stirring to coat the meat.
Discard the excess oil and deglaze the pan with red wine.
Add the bouquet garni, the onion studded with cloves (if applicable), and the garlic cloves. Simmer gently for 1 hour.
Adjust seasoning, add the raisins, and let simmer for another hour.
Recipe from the book “Cuisine & Traditions au Pays de Fribourg”, Éditions La Sarine
For 6 to 7 people
Preparation : 30 min
Cooking : 120 min
Ingredients and products
- 1.5 kg lamb stew meat
- 5 dl red wine
- 1 onion (whole, optionally studded with cloves)
- 1 bouquet garni
- 2 garlic cloves
- 120 g raisins
- 1 tbsp flour
- A little oil for browning
- Salt and pepper
