👨‍🍳 Instruktioner

1. 1

   Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.

   💡 Proffstips: Drying the lamb helps it brown better.
2. 2

   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove browned lamb and set aside.

   💡 Proffstips: Browning develops deep flavor.
3. 3

   Add the chopped onions to the pot and cook until softened and lightly browned, about 5-7 minutes.

   💡 Proffstips: Scrape up any browned bits from the bottom of the pot.
4. 4

   Stir in the minced garlic and tomato paste, and cook for 1 minute until fragrant.

5. 5

   Return the browned lamb to the pot. Add the carrots, potatoes, turnips (or rutabaga), beef or lamb broth, and bay leaves. Bring to a boil.

   💡 Proffstips: Ensure vegetables are submerged in liquid.
6. 6

   Reduce the heat to low, cover the pot, and simmer gently for at least 1.5 to 2 hours, or until the lamb is very tender and the vegetables are cooked through.

   💡 Proffstips: Low and slow cooking is key for tender lamb.
7. 7

   Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Stir in fresh dill or parsley just before serving.

   💡 Proffstips: Fresh herbs add a bright finish.
8. 8

   Serve hot, ladling the stew into bowls.

   💡 Proffstips: Excellent served with crusty bread.