Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1¼ kilograms | Neck of lamb. |
| 2 \N | Onions |
| 2 \N | Garlic cloves. |
| 1 \N | Sprig thyme |
| 250 grams | Mushrooms. |
| 3 tablespoons | Groundnut oil. |
| \N \N | Salt; pepper mill. |
1 Peel and finely chop the onions. Peel and crush the garlic. Cut the lamb into large cubes.
2 Heat the oil in a saucepan. Fry the meat until golden all over. Remove from the pan, add the onions, garlic and thyme, fry for 2 minutes, stirring with a wooden spoon so that they do not burn. Return the pieces of lamb to the pan, pour in a cup of water, add salt and a twist of the pepper mill.
Cover the pan, lower the heat and simmer for 1 hour.
3 Cut off the sandy part of the mushroom stalks, wash and slice the mushrooms, add to the pan. Check seasoning and cook for another 15 minutes.
Campanile tip:
Serve with mixed vegetables.
A lamb is often to be found in butchers' corporative coats of arms, and the practice of serving it on Easter Sunday is an old tradition.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.