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1 should of lamp, defatted, carved and cubed to about 2 cm
150 g onion, diced to 1/2 cm
2 garlic cloves, chopped
1 sprig rosemary
1 sprig thyme
1 sprig sage
1 sprig savory
15 cl olive oil
Salt and pepper
1 pinch cumin
1 pinch turmeric
200 g frozen broad beans
300 g potato
Direction
Put the meat, onions, garlic clove, olive oil, cumin, turmeric, salt, pepper and herbs (in a bouquet garni) in a cast-iron casserole dish over a low flame. Cover and braise. Let slow-cook for about 75 minutes. Stir often, adding about 100 ml water after 45 minutes.
Check the seasoning.
After cooking, remove the herbs. Add the blanched beans, after removing the skins, and the potato cubes cooked in salted water with a dash of turmeric.
Recipe by Jacques Chibois – La Bastide Saint-Antoine – Grasse
