Classic Lamb Fricassee (Агнешко фрикасе)
Традиционно ястие · Bulgarian
A traditional Bulgarian lamb fricassee, slow-cooked with aromatic vegetables and herbs in a rich, creamy sauce. This dish is a comforting and flavorful classic.
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Съставки
- Lamb shoulder, cubed800g
- Onions, chopped2 medium
- Carrots, sliced2 medium
- Celery stalks, sliced2
- Garlic, minced3 cloves
- All-purpose flour3 tbsp
- Chicken or lamb broth500ml
- Heavy cream200ml
- Butter2 tbsp
- Fresh parsley, chopped2 tbsp
- Bay leaf1
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Season lamb cubes with salt and pepper.
- 2
In a large pot or Dutch oven, melt butter over medium-high heat. Brown the lamb cubes in batches, then set aside.
- 3
Add onions, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.
- 4
Stir in minced garlic and cook for 1 minute until fragrant.
- 5
Sprinkle flour over the vegetables and stir well, cooking for 1-2 minutes to form a roux.
- 6
Gradually whisk in the broth, scraping up any browned bits from the bottom of the pot.
- 7
Return the browned lamb to the pot. Add the bay leaf.
- 8
Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until lamb is tender. Add water if needed to maintain desired consistency.
- 9
Stir in the heavy cream and cook for another 5 minutes, until the sauce has thickened slightly. Do not boil.
- 10
Remove the bay leaf. Stir in fresh parsley. Adjust seasoning with salt and pepper.
