Pannegies - Veluwse lamb stew

⇐ Cooking⇐ The Green Book

Ingredients

500g lamb cut in 2cm cubes - either leg or shoulder

2 onions, chopped

1 stick celery - I would omit in favour of selderij (herb celery)

small bunch selderij, chopped - my variation instead of celery

1 carrot (winterpeen)

2-3 potatoes - waxy or vastkokend - my addition

1 Tbsp butter

1 Tbsp olive oil

2 Tbsp flour

300ml vegetable stock - I use lamb stock from a jar

small bunch parsley, chopped

large handful frozen broad beans - defrosted and popped out of their tough outer skins (discard skins)

optional - 1 Tbsp of cream - I omitted

some frozen puff pastry

Method

1. prepare veg and brown meat. Chop the carrot, celery and potatoes into 2 cm pieces like the lamb. Heat the butter in a large pan and brown the lamb pieces all over. Remove from pan.
2. brown veg. Add the oil and fry the onions, carrot and celery or selderij until taking a little colour - about 3 minutes.
3. complete stew. Return the meat to the pan and sprinkle on flour. Cook while stirring for about 3 minutes - the flour will brown and stick a little but as long as it doesn't burn that's ok. Add the stock and scrape and dissolve all the stuck bits. Add the chopped parsley. Season with salt, pepper and a little grated nutmeg. Cook on very gentle heat for 1½ - 2 hours.
4. finish off in oven. Transfer to an oven dish until ½ before serving. To serve. Heat oven to 200℃. Cut the puff pastry into half moon shapes. Add the shelled broad beans to the stew and stir through the cream if using. Heat in oven for 25-30 minutes. In same oven cook the pastry shapes on a baking sheet - they may not need as long as the stew.
5. serve. Serve with the pastry shapes laid on top of the stew.

24Kitchen Rudolph van Veen https://www.24kitchen.nl/recepten/pannegies

Nederland

Lamb stew