Lamb Ragout with Curry from Roman Pot

Summary

Ingredients

• 800 g lamb, (lean, cut into cubes)
• 2 tablespoon lemon juice
• 4 medium onion (s), (quartered)
• 4 cloves garlic, (finely diced)
• 30 g iner, finely diced
• 50 g clarified butter, (better olive oil as needed)
• 3 tablespoon curry
• 2 tablespoon flour
• 800 ml lamb stock, (from the glass)
• 250 ml red wine, (drier)
• 1 bunch chives, (in thin rings)
• Salt and pepper, black from the mill

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Instructions

1. Mix the lamb with pepper and lemon juice and let it steep for 20 minutes.
2. Heat the fat and fry the meat vigorously on all sides in portions. Season with salt and pour into the soaked Römertopf.
3. Add the onions, ginger and garlic. Mix the curry powder with flour and sprinkle over the meat. Pour in the lamb stock and red wine and mix everything well.
4. Put the Römertopf with the lid in the cold oven and set the temperature to 180 ° C with fan. Let everything stew for 2.25 hours.
5. Serve sprinkled with chives.
6. With rice or baguette and green beans as required.