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 British - Monchelet (Lamb Stew)
adapted from De Bors Hede Boke of Cookry
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Description
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Ingredients
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- 2 Pounds Lamb -- Cubed
- 2 Cups Beef Broth
- 2 Cups Fresh Herbs -- Chopped
- 1 Cup Madeira
- 1 Small Onion -- Chopped
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Cardamom
- 1 Pinch Saffron
- 1 Medium Egg -- Beaten
- 1 Teaspoon Red Wine Vinegar
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Directions
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Place all ingredients in stock pot, except egg and vinegar. Simmer for 45 minutes. Remove from heat, ladle in a bit of broth to the egg, beat well and return to the pan. Add vinegar. Stir well and serve.
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Serves
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4
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Time to Make
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0:00
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