Lamb stew with tomato mustard

Préparation

Cut the meat into pieces.
In a casserole, brown the seasoned meat in the hot oil.
Remove the excess oil and powder on the flour.
Place in the oven for 5 minutes.
Wet with the white wine, 2L of water, the tomato mustard, the garlic, the mixed spices and herbs.
Cover the casserole and place in the oven for 1-1/4 hours, th 6-7.
Remove the pieces of meat from the sauce, strain the sauce and replace the pieces of meat in the sauce.

Présentation

Serve with small steam cooked potatoes or new vegetables.

For 4 people


Ingredients

- 1kg of boned shoulder and collar of lamb
- 10 cl of olive oil
- 70 g of flour
- 1 garlic clove
- 10 cl of white wine
- 3 soup spoonfuls of tomato mustard
- 1/2 teaspoonful of mixed spices
- 1 bunch of mixed herbs
- Salt, pepper