Lamb Stew with Fennel
(Etli Rezene - Marmara Region)
150 gr lamb, cut in cubes
1 + 1/2 cup warm water
1 fennel bulb, trimmed and thinly sliced vertically - rinsed the fronds
1 medium sized onion, chopped
4-5 tbsp extra virgin olive oil
1 tbsp flour, all purpose
1 tbsp lemon juice
Cook the lamb cubes with their own juice. Then add 1 cup hot water and cook over low heat until the lamb pieces are tender.
Add the onion and olive oil, cook for about 2-3 minutes. Then add the fennel, 1/2 cup water, salt and pepper. Put the lid on and cook for about 8-10 minutes over medium heat.
Mix the flour and lemon juice in a small bowl. Take 4-5 spoon of juice of the dish and pour into the bowl. Whisk them well. Slowly pour this mixture over the dish, stir. Cover the lid and simmer for about 5 minutes.
Sprinkle the fronds over the tops, then serve the Lamb Stew with Fennel while still hot.
Labels: Lamb- Beef -Veal