👨🍳 Method
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1
Cut the lamb into brunoise (cubes) of 3 to 4 cm, remove sinews and tendons.
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2
Peel the tomatoes and remove the seeds.
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3
Cut the flesh into pieces.
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4
Chop the onion.
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5
Melt the butter in a large pan.
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6
Wait until the foam subsides and the butter begins to brown.
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7
Put the meat in the pan and sprinkle with salt and pepper.
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8
Sear the brunoise over high heat.
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9
Transfer them to a braising pan.
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10
Preheat the oven to 180°C.
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11
Put the pan back on the heat and let the onion cook for a few minutes over low heat.
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12
Pour in the poultry stock and stir to loosen the browned bits.
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13
Pour this over the meat in the braising pan.
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14
Add thyme, bay leaf, pressed garlic and tomatoes.
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15
Bring to a boil and then cover the pan with aluminum foil.
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16
Place in the oven for 45 minutes.
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17
Meanwhile, cut the potatoes into slices of 4 mm.
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18
Remove the pan from the oven and remove the foil.
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19
Distribute the potatoes over the meat, brush with the cooking liquid and sprinkle with pepper and salt.
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20
Bring back to a boil and place in the oven again without foil for 30 minutes.
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21
Brush the potatoes regularly with the cooking liquid.
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22
Chop the parsley finely.
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23
Remove the pan from the oven, taste and adjust seasoning with pepper and salt.
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24
Sprinkle with parsley and serve immediately.
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25
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