Swiss Lamb Stew - cooking recipe

Ingredients

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

Preparation

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