Fricassee of Lamb

Fricassee of Lamb Recipe from France - Ingredients and Instructions

Region / culture: France | Preparation time: 20 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Fricassee of Lamb is a classic dish that features tender pieces of lamb cooked in a flavorful tomato-based sauce. This dish is perfect for a cozy family dinner or a special occasion.

History

The fricassee cooking technique originated in France and involves browning meat, then simmering it in a flavorful sauce. This method of cooking creates tender and juicy meat that is full of flavor.

Ingredients

2 lb (907 g) boneless shoulder of lamb, cut into 1.5 inch cubes
2 tbsp flour
2 tbsp vegetable shortening
2 cups boiling tomato juice
1 medium onion, chopped
6 – 8 cloves of garlic, minced (optional)
2 carrots, chopped
4 sprigs of parsley, chopped
1 bay leaf
4 cloves
salt
freshly ground pepper

How to prepare

Trim off most of the fat from the lamb.
Coat the lamb cubes with flour.
Heat the shortening in a heavy pot or Dutch oven.
Brown the lamb pieces on all sides.
Pour the boiling tomato juice over the meat, then add the onion, optional garlic, carrots, parsley, bay leaf, and cloves.
Reduce the heat, cover, and simmer for 1.5 to 2 hours, or until the lamb is very tender.
Season with salt and pepper to taste.
Remove the bay leaf and serve.

Variations

You can add mushrooms, peas, or bell peppers to the sauce for added flavor and texture.
For a Mediterranean twist, add olives, capers, and sun-dried tomatoes to the dish.
Substitute lamb with chicken or beef for a different flavor profile.

Cooking Tips & Tricks

Make sure to trim off excess fat from the lamb before cooking to prevent the dish from becoming greasy.

- Browning the lamb before simmering it in the sauce helps to develop rich flavors.

- For added depth of flavor, you can add a splash of red wine or beef broth to the sauce.

- Be sure to simmer the lamb on low heat to ensure that it becomes tender and juicy.

Serving Suggestions

Fricassee of Lamb pairs well with mashed potatoes, rice, or crusty bread. Serve with a side of steamed vegetables for a complete meal.

Cooking Techniques

The key cooking techniques for Fricassee of Lamb include browning the meat, simmering it in a flavorful sauce, and seasoning to taste.

Ingredient Substitutions

You can use beef or chicken instead of lamb in this recipe.

- Substitute vegetable shortening with olive oil or butter for a different flavor.

Make Ahead Tips

Fricassee of Lamb can be made ahead of time and reheated before serving. Store the dish in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Fricassee of Lamb in a shallow bowl garnished with fresh parsley or a sprinkle of paprika. Pair with a glass of red wine for an elegant presentation.

Pairing Recommendations

Fricassee of Lamb pairs well with a full-bodied red wine such as Cabernet Sauvignon or Merlot. For a non-alcoholic option, serve with a glass of sparkling water with a twist of lemon.

Storage and Reheating Instructions

Store any leftovers of Fricassee of Lamb in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Fricassee of Lamb contains approximately 400 calories.

Carbohydrates

Each serving of Fricassee of Lamb contains approximately 15 grams of carbohydrates.

Fats

Each serving of Fricassee of Lamb contains approximately 20 grams of fats.

Proteins

Each serving of Fricassee of Lamb contains approximately 30 grams of proteins.

Vitamins and minerals

Fricassee of Lamb is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains wheat (flour) and may contain soy (vegetable shortening). Please check for allergens before consuming.

Summary

Fricassee of Lamb is a protein-rich dish that is moderate in carbohydrates and fats. It is a good source of essential vitamins and minerals.

Summary

Fricassee of Lamb is a classic dish that is perfect for a cozy family dinner or a special occasion. With tender pieces of lamb cooked in a flavorful tomato-based sauce, this dish is sure to impress your guests. Enjoy the rich flavors and tender meat of this delicious recipe!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Fricassee of Lamb. It was a warm spring day, and I was visiting my dear friend Margaret in her cozy kitchen. Margaret was a wonderful cook, and I always loved spending time with her and learning new recipes.

On that particular day, Margaret was busy preparing a delicious fricassee of lamb for her family. The aroma of the tender lamb, simmering in a rich broth with savory herbs and vegetables, filled the air and made my mouth water. I watched with fascination as Margaret expertly diced onions, minced garlic, and browned the lamb in a hot skillet.

As she stirred in the broth, added the vegetables, and let the whole mixture simmer on the stove, Margaret explained to me the history behind the dish. She told me that the recipe had been passed down through her family for generations, originating from her great-grandmother who had learned it from a French chef during her travels in Europe.

Margaret shared with me the secret to making the perfect fricassee of lamb - slow cooking. She told me that the key to tender, flavorful meat was to let it simmer gently in the broth for hours, allowing the flavors to meld together and the meat to become melt-in-your-mouth tender.

I was captivated by Margaret's storytelling and her passion for cooking. I knew that I had to learn how to make this delicious dish for myself. Margaret graciously shared her recipe with me, along with all of her tips and tricks for making the perfect fricassee of lamb.

Over the years, I have made this recipe countless times, each time tweaking it to suit my own tastes and preferences. I have added my own special touch with a splash of white wine, a handful of fresh herbs from my garden, or a squeeze of lemon juice for a hint of brightness.

I have also shared this recipe with friends and family, passing on the tradition of making fricassee of lamb to the next generation. It brings me great joy to see others enjoy this dish as much as I do, and to know that a piece of Margaret's legacy lives on through my cooking.

As I sit here in my own kitchen, preparing a batch of fricassee of lamb for dinner tonight, I can't help but feel grateful for all of the wonderful memories and friendships that this recipe has brought into my life. Cooking has always been a way for me to connect with others, to share stories and laughter, and to create lasting memories.

I am thankful for Margaret and her generosity in sharing her recipe with me all those years ago. I will always cherish the time we spent together in her kitchen, cooking and laughing and creating delicious meals to share with our loved ones.

And so, as I take a bite of the tender, flavorful lamb that has been simmering away on my stove all afternoon, I raise a toast to Margaret and to the power of food to bring people together. In this simple dish of fricassee of lamb, I have found so much more than just a recipe - I have found a connection to the past, a bond with friends, and a love for cooking that will endure for years to come.