Old Dwarf Lamb Stew – Art
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg lamb (e.g. shoulder, leave fat on)
- 2 medium onion (s), red
- 3 cloves garlic
- 1 sprig thyme
- 1 piece (s) ginger, fresh (about the size a thumb)
- 1 bottle wine, red, dry
- 8 carrot (s)
- 4 large mushrooms
- 1 tablespoon maple syrup, (substitute: honey)
- Salt and pepper, black from the mill
- olive oil
Print Recipe
Pin Recipe Instructions
- Dice the lamb.
- In a large saucepan, sauté the chopped onions and garlic in olive oil, add the lamb and thyme and sauté the lamb well.
- Include bones, if any, as well. Deglaze with red wine so that the meat is half covered with red wine. Chop and add the ginger.
- Reduce the heat and let the lamb simmer uncovered in the wine for about half an hour, stir every now and then and pour in the wine.
- In the meantime, cut the peeled carrots and the mushrooms into very thin slices and then add, let simmer until the carrots are cooked, add wine if necessary. Stir occasionally.
- Season with salt and freshly ground black pepper and refine with maple syrup or honey, then let it steep a little.
- In addition, you serve an edge of strong crusty bread, onion bread or the like and drink the remaining wine, a malty black beer or a delicious malt beer with it.
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