Swiss Lamb Stew

• 1 lb lamb
• 1 tablespoon olive oil
• 1 1/2 cups lamb stock or 1 1/2 cups beef stock
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup white wine
• 1/4 cup turnip (Cut into 1/2 inch cubes)
• 8 white pearl onions (Peeled)
• 2 teaspoons cornstarch
• 1/4 g saffron
• 1/4 cup fresh cream
• 1 teaspoon chopped fresh parsley

1. Cut lamb meat into 30gr cubes.
2. Pan-fry lamb over high heat for 2 minutes.
3. Add beef stock (or buillion), white wine and seasoning.
4. Cover and simmer for 40 minutes.
5. Add turnips and pearl onions and simmer until tender, about 5 minutes.
6. Add cornstarch (diluted with a little water) to thicken the sauce.
7. Add about a pinch of saffron, then the cream, then adjust seasoning (salt and pepper) to taste.
8. Garnish with chopped parsley.

lamb, olive oil, lamb stock, salt, black pepper, white wine, white pearl onions, cornstarch, saffron, fresh cream, parsley

Taken from www.food.com/recipe/swiss-lamb-stew-206785 (may not work)