Summary

Ingredients

• 1 kg shoulder lamb or leg lamb, loosened
• 1 onion (s)
• 3 clove (s) garlic
• 1 carrot (s)
• 400 ml lamb stock
• 200 ml pear juice
• 250 g whipped cream
• 75 g sour cream
• 2 tablespoon flour
• 2 tablespoon clarified butter
• 1 tablespoon paprika powder, noble sweet
• some salt and pepper
• 1 teaspoon marjoram
• 1 pinch caraway seeds
• 1 can pear (s), approx. 460 g
• some herbs the season, e.g., parsley etc.

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Instructions

1. Peel and finely dice the onion and garlic cloves. Peel the carrot and cut into rings. Dice the meat and sear it in clarified butter in portions, remove and set aside.
2. Roast the onion, garlic cloves and carrot in the roasting fat. Put the meat back into the pot and season with paprika, salt, pepper, marjoram and caraway seeds.
3. Deglaze with stock and 200 ml pear juice and let simmer covered for 30 minutes, longer if necessary.
4. Mix the flour with the sour cream, add the whipped cream and stir into the ragout.
5. Let simmer for 10 minutes. Cut the pears into wedges and put them in the hot ragout
6. let it steep briefly
7. Arrange on a plate with rice, pasta, croquettes etc. and sprinkle with chopped herbs.