Quick Lamb Fricassee with Cream and Mushrooms
70% автентично · European
A simplified and quicker version of lamb fricassee, focusing on tender lamb pieces cooked with mushrooms in a light, creamy sauce. Perfect for a weeknight meal.
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Съставки
- Lamb leg steaks, cut into bite-sized pieces600g
- Mushrooms, sliced200g
- Shallots, finely chopped2
- Garlic, minced2 cloves
- White wine (optional)100ml
- Chicken or vegetable broth250ml
- Heavy cream150ml
- Olive oil2 tbsp
- Fresh thyme or parsley, chopped1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Season lamb pieces with salt and pepper.
- 2
Heat olive oil in a skillet over medium-high heat. Sear lamb pieces until browned on all sides. Remove lamb and set aside.
- 3
Add shallots to the skillet and sauté until softened, about 3 minutes.
- 4
Add sliced mushrooms and cook until browned and tender.
- 5
Stir in minced garlic and cook for 30 seconds until fragrant.
- 6
If using, deglaze the pan with white wine, scraping up any browned bits. Let it reduce by half.
- 7
Pour in the broth and bring to a simmer. Return the lamb to the skillet.
- 8
Reduce heat, cover, and simmer for 15-20 minutes, or until lamb is cooked through.
- 9
Stir in the heavy cream and chopped herbs. Heat through gently for 2-3 minutes until the sauce thickens slightly. Do not boil.
- 10
Adjust seasoning with salt and pepper.
