Tłumaczenie tego przepisu na Twój język... Strona zostanie automatycznie odświeżona.
Estofat de Xai Andorrà
A hearty and flavorful lamb stew, typical of the mountainous regions of Andorra, infused with local herbs and slow-cooked to tender perfection. This dish embodies the rustic and comforting nature of Andorran cuisine.
🧂 Składniki
- 1.5 kg Lamb shoulder(cut into 2-inch cubes)
- 100 ml Olive oil
- 2 large Onions(chopped)
- 6 cloves Garlic cloves(minced)
- 4 medium Carrots(peeled and cut into chunks)
- 1 kg Potatoes(peeled and cut into large chunks)
- 300 g Tomatoes(ripe, grated or finely chopped)
- 250 ml Dry white wine
- 750 ml Beef or lamb broth(or enough to cover)
- 1 leaf Bay leaf
- 2 tbsp Fresh rosemary(chopped)
- 1 tbsp Fresh thyme(chopped)
- Salt(to taste)
- Black pepper(freshly ground, to taste)
- 10 g Black truffle (optional)(freshly shaved for garnish)
👨🍳 Instrukcje
- 1
Season the lamb cubes generously with salt and pepper.
- 2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches until golden brown on all sides. Remove the lamb from the pot and set aside.
- 3
Add the chopped onions to the same pot and sauté until softened and lightly caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the grated or chopped tomatoes, and cook for 5 minutes, allowing them to break down.
- 5
Pour in the white wine and scrape the bottom of the pot to deglaze, loosening any browned bits. Let the wine simmer and reduce by half, about 3-5 minutes.
- 6
Return the browned lamb to the pot. Add the carrots, potatoes, bay leaf, chopped rosemary, and thyme. Pour in the broth, ensuring the ingredients are mostly submerged. Add more broth or water if needed.
- 7
Bring the stew to a boil, then reduce the heat to low, cover, and simmer gently for at least 2 to 2.5 hours, or until the lamb is very tender.
- 8
Stir occasionally, and if the stew becomes too thick, add a little more broth or water. Adjust seasoning with salt and pepper to taste.
- 9
Once the lamb is tender and the stew has thickened, remove the bay leaf. Serve hot, garnished with freshly shaved black truffle if desired.
💡 Wskazówki profesjonalistów
- ✓For a deeper flavor, marinate the lamb with herbs and a little lemon juice overnight before cooking.
- ✓Use a good quality lamb shoulder for the best texture and flavor.
- ✓If you can't find black truffle, a drizzle of truffle oil can be used as a garnish.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add other root vegetables like parsnips or turnips.
- Include a splash of brandy along with the white wine for added depth.
- For a richer sauce, a tablespoon of tomato paste can be added with the tomatoes.