Lamb stew with tomato mustard


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.


Serve with small steam cooked potatoes or new vegetables.

For 4 people


- 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