Braised Mutton and Vegetable Stew
Peel onion and garlic and chop finely. Heat lard and fry onion and garlic. Pat mutton dry and coarsely chop. Brown meat in batches in hot lard. Return all meat pieces to pot and add onions and garlic and sauté. Sprinkle with paprika. Season with salt, pepper and caraway seed. Stir in tomato paste. Deglaze pan with broth. Reduce heat, cover and simmer for 1 hour over low heat. Peel carrots and cut into thin sticks.
Peel celery root and cut into thin sticks. Rinse peppers, wipe dry, halve and remove seeds and cut into large cubes. Stir peppers, carrots and celery root into pot and simmer for 30 minutes. Shortly before the end of cooking time, add drained beans and season to taste again. Serve with dark rye bread.