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A dish as tender as a lamb according to the best vindaloo tradition: marinated lamb ragout with a curry paste and a vegetable sauce. try also this croque monsieur and croque madame recipe too. Ingredients Main course For 4 people 800 g of lamb stew 3 tablespoons of vindaloo curry paste from Asian specialty stores 1 onion 1 tablespoon of peanut oil salt 200 g of chopped peeled tomatoes 5 dl of lamb stock or meat broth, in specialty shops 8 tablespoons of plain yogurt, to taste Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: ca. 20 minutes Marinade: ca. 1 hour Brazing: ca. 1 hour Total time: 2 h 50 min Mix the meat with the vindaloo curry and leave to marinate for about 1 hour. Finely chop the onion and fry it in oil, over medium heat, for about 2 minutes. Salt the meat, add it to the onion and brown it over medium heat for about 5 minutes. Add the tomatoes and let them simmer for another 5 minutes. Add the lamb stock, cover and cook over low heat...

A typically autumn and winter braised meat: roast lamb gigot with root vegetables, namely carrots, parsley roots, celery and potatoes. Delicious! try also this polenta gnocchi with gorgonzola recipe too. Ingredients Main course For 6 people 1 gigot of lamb approx. 2.5 kg 1½ teaspoons of salt pepper 3 tablespoons of olive oil 300 g of carrots 250 g of parsley roots 250 g of celeriac 3 tablespoons of tomato paste 4 tablespoons of flour 5 dl of red wine 1 head of garlic 1.2 kg of small potatoes ½ bunch of rosemary ½ bunch of thyme 2 bay leaves 10 g of brown ground powder 4 dl of hot water Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: ca. 50 minutes Cooking in the oven: ca. 1 hour Total time: 2 h 5 min Season the gigot with salt and pepper. Preheat the oven to 240 ° C. Heat half of the oil in a saucepan or bratt pan. Brown the gigot in the oven for approx. 15 minutes. Lower the temperature to 180 ° C. In the meantime, cut the vegetables into ...