Description
Once in France, king Charlemagne accidentally sat on a bag of overripe apples, and why they restabilise, gave juice, and the result is a cider. So the legend of the appearance of the cider, the national drink of France, extremely popular in different regions of the country. Yes, the cider not so well-known in the world, like French wine, however, it cannot be discounted, because it is used not only in pure form but also as an important ingredient of many dishes. So, today we're on our way to Normandy!
Ingredients
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Lamb
300 g
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Cider
300 ml
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Broth
300 ml
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Leeks
250 g
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Carrots
120 g
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Apple
1 piece
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Shallots
2 piece
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Sage
2 Tbsp
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Butter
50 g
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Vegetable oil
2 Tbsp
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Flour
2 Tbsp
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Black pepper
-
Salt
-
Parsley
Cooking
For this dish we will need the products shown in this photo. For a more complete list presented above in the "ingredients".
First we wash the meat and divide into portions — one for each rib.
Fry mutton in vegetable oil. The pans should be heated very strongly. Note that to fry meat is not necessary. We only have to create the blush on the sides.
Spread pieces of meat in a separate pan. It should be large enough, as in it we will make a dish before the final chord.
Now it is the turn of the leeks. Melt the butter and pour leek, sliced in large rings.
Once the onions "pumplevitra", it sprinkle with the flour. Continue cooking for another two minutes. Do not forget to stir.
Pour in the cider.
After the cider, add the broth.
Now add the carrots, which must be pre-peel and slice. You can slice the carrots as you think proper, however, do not make too small pieces.
Peel the Apple from the core and cut into slices. We spread it to the vegetables in the pan.
Now is the time to season with salt and a little pepper. Then finely chopped the sage, we also pour followed by apples.
Literally five minutes put the contents of the pan into the bowl with the meat. Leave to stew on low heat for 2 hours.
For 5 minutes or until tender slice the shallot and fry it in butter.
Put the ready dish on a plate, decorate with the fried onions, sprinkle with herbs...
... and transported along the trails of smells and tastes of Normandy, there is now very good.
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