Ingredients:
• 1 kg of lamb,
• 3 tablespoons of vegetable oil,
• 3 tablespoons butter or margarine,
• 4-5 cloves of garlic,
• ¾ glass of wine,
• 2 cups of fresh mushrooms,
• 2 sweet peppers,
• 2 onions,
• 1 leek stalk,
• 1 tablespoon of flour,
• salt,
• ground black pepper,
• 2 tablespoons chopped herbs,
• 3-4 pieces of bay leaf.
Preparation:
Prepare the brisket, shoulder, or leg of lamb. Chop into 2 pieces per serving, including the bone. If the lamb is tender, cut into pieces. Sprinkle with salt, pepper, finely chopped onion, chopped herbs, add a bay leaf, and drizzle with wine and vegetable oil. Marinate for 3 to 12 hours (depending on the age of the lamb).
Fry the meat in a hot frying pan, adding chopped mushrooms. Place sliced leeks, julienned red peppers, chopped herbs, fried lamb with mushrooms, then more leeks, and so on, alternating the onions and lamb, in the bottom of the cauldron. Pour the remaining frying juices diluted with water into the cauldron, along with the wine, bay leaf, crushed garlic, salt, and black peppercorns. Cover and simmer in the oven. At the end of the simmering time, add the sautéed flour diluted with broth. Let it simmer for 2-3 minutes.
Before serving, place the lamb on a plate and pour over the sauce in which it was stewed.
