New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Lamb stew with mustard, leek and rutabaga
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  • Lamb stew with mustard, leek and rutabaga
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    Easy, lovely and fun to cook. Enjoy.
    By Andreas Viestad

    Lamb stew with mustard, leek and rutabaga

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    Servings: 4
    Difficulty: 3/5
    Time: 40 min

    PREPARATION:

     
    • 1

      In a large pot over medium high heat, melt the butter, add meat, little by little, and sear until golden brown

    • 2

      Return to pot along with the rest of the ingredients, loosely arranging them in layers.

    • 3

      Cover and let steam/simmer for 2 hours, adding more liquid if the pot seems to dry up.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S07 E06 Many Flavors of Lamb and tagged , . Bookmark the permalink.
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  • Servings: 4
    Difficulty: 3/5
    Time: 40 min

    PREPARATION:

     
    • 1

      In a large pot over medium high heat, melt the butter, add meat, little by little, and sear until golden brown

    • 2

      Return to pot along with the rest of the ingredients, loosely arranging them in layers.

    • 3

      Cover and let steam/simmer for 2 hours, adding more liquid if the pot seems to dry up.

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