Summary

Ingredients

• 600 g le lamb or shoulder with bone
• 1 large onion (s), quartered
• 2 bay leaves
• salt
• Black pepper from the mill
• 500 ml water
• g 1,500 pumpkin (se)
• 4 carnation (s)
• 10 g butter
• 10 grams flour
• 3 tablespoon, leveled curry
• 1 pinch ginger, ground
• 200 ml cream

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Instructions

1. Pour the water into a saucepan, add the meat with the onion, bay leaves, salt and pepper, bring to the boil and cook over medium heat for approx. 60 minutes. Remove from the stock and cut into bite-sized cubes.
2. Peel and core the pumpkin, scrape out the fibrous pulp with a spoon and cut into bite-sized pieces. Blanch the pumpkin pieces in the lamb stock for approx. 2 minutes, remove and drain.
3. Put the lamb and pumpkin pieces with the cloves in a greased baking dish.
4. Heat the butter in a saucepan, sweat the flour and curry in it, pour in 125 ml of lamb stock and the cream, stir until smooth with a whisk, add the ginger and season with salt and possibly curry to taste. Pour the cream mixture over the lamb and pumpkin pieces and bake in the preheated oven at 200 degrees for approx. 45 minutes.