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Lamb White Sauce Stew

A lamb stew simmered in a white sauce made with flour and lard, finished with milk.

From the Recipes Wiki (Fandom) · 4 ingredients
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Why it works: Lamb and onion are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 2,407 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Lamb White Sauce Stew

Ingredients

Directions

Cook the lamb

  1. Cut the lamb into pieces.

  2. Place the lamb in a pan and add water to cover.

  3. Add one whole onion and salt.

  4. Remove foam and simmer until done.

  5. Throw away the onion.

Make the white sauce

  1. Separately, slightly fry the flour in lard.

  2. Add the lamb boiling liquid, stirring quickly.

  3. Add a cup of milk to the sauce.

Combine and finish

  1. Pour the liquid over the lamb pieces.

  2. Let boil for a few minutes longer.

Nutrition, whole recipe (rough)

908Calories
39 gProtein
35 gFat
105 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Lamb100g cooked294
Lard1 tbsp (12.8g)115
Onion1 medium (110g)44

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lamb + oniontop 16% of all pairs
    Smell alikemoderate
    Cooked together2,407 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  2. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Lamb + flourtop 21% of all pairs
    Smell alikemoderate
    Cooked together1,402 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lamb
Provides the main protein and body of the stew as it simmers until tender.
Flour
Thickens the sauce when lightly fried in fat and combined with the cooking liquid.
Lard
Carries the flour's cooking and adds richness to the white sauce.
Milk (in the method)
Adds creaminess and mild sweetness to the white sauce.

The step that matters

Adding the liquid to the flour and lard. Stirring quickly while pouring the hot liquid into the flour roux prevents lumps, because flour starch must be dispersed evenly before it thickens.

Swap the onion

How well each one fits the dish's main ingredients (lamb, flour):

  1. Okrafits better
  2. Eggplantfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against lamb, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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