👨🍳 Method
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1
Cut the lamb into small dice of 3 to 4 cm; remove sinews and nerves.
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2
Peel the tomatoes, remove the seeds, and cut the flesh into small pieces.
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3
Mince the onion.
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4
Melt the butter in a large pan.
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5
Wait until the foam has subsided and the butter begins to brown.
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6
Add the meat to the pan, season with salt and pepper.
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7
Sear the meat on high heat until browned.
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8
Transfer to a braising pan.
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9
Preheat the oven to 180°C (350°F).
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10
Return the pan to the heat and sauté the onion on low heat for a few minutes.
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11
Pour in the poultry stock and stir to deglaze the pan, loosening any browned bits.
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12
Pour this mixture over the meat in the braising pan.
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13
Add the thyme, bay leaves, pressed garlic, and tomatoes.
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14
Bring to a boil, then cover the pan with aluminium foil.
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15
Braise in the oven for 45 minutes.
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16
Meanwhile, slice the potatoes (from Aardappelen op zijn Vlaams) into 4 mm slices.
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17
Remove the pan from the oven and take off the foil.
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18
Distribute the potato slices over the meat, drizzle with the braising liquid, and season with pepper and salt.
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19
Bring back to a boil and return to the oven without the foil for another 30 minutes.
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20
Baste the potatoes regularly with the braising liquid.
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21
Finely chop the parsley.
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22
Remove the pan from the oven, adjust seasoning with pepper and salt.
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23
Sprinkle with parsley and serve immediately.
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