Bollenfleisch

Summary

Ingredients

• 1 kg mutton meat (shoulder)
• 1 kg onion (s)
• 1 kg potato (s)
• 1 teaspoon caraway seeds
• 3 tablespoon oil
• 1 tablespoon potato flour
• 125 ml milk
• 30 g butter
• 0.5 clove ½ garlic
• 1 tablespoon chives, cut into small rolls
• salt
• pepper
• thyme

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Instructions

1. Peel and slice the onions. Dice the mutton,
2. Heat the oil and sweat the onion slices in it lightly, then add the mutton, press the garlic and add the spices, except for the chives. Fill up with 1/2 liter of water and cook for about an hour, then thicken the broth with the starch.
3. In the meantime, peel and dice the potatoes and cook them in salted water. Drain and mash, stir with hot milk and butter, distribute on plates and make a well. Put the mutton with the broth in there and sprinkle the potato rim with chives.
4. For everyone who would like to know who or what Bolle is, here is a link: http://lieder.aus-germanien.de/bolle.htm. Bolle was also a supermarket chain in Berlin for a long time, certainly named after this same Bolle.

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