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Ingredients
Lamb and Potato Stew
- Ingredients
- 800 grams lamb (ready to cook, from the shoulder, boneless)
- salt
- freshly ground peppers
- 6 Juniper berries (crushed)
- Pastry flour (for dusting)
- 30 grams clarified butter
- 3 yellow onion
- 1 garlic clove
- 1 tsp chopped rosemary
- 2 Tbsps Quince jelly
- 100 grams peeled Tomatoes
- 500 milliliters dry Red wine (such as Bordeaux)
- 400 grams waxy potatoes
- 200 grams Parsnips
- 1 Quince
- 1 Tbsp dark balsamic vinegar
Rinse the lamb, pat dry and cut into 4 pieces. Season with salt, pepper and crushed juniper berries, sprinkle with a little flour and sear on all sides in a roasting pan in hot clarified butter. Peel the onions and garlic, dice coarsely and add to the meat. Sauté briefly, then add the herbs, jelly and tomatoes. Pour in the wine. Season with salt and pepper and simmer for 40-45 minutes over medium heat.
In the meantime, peel potatoes and parsnips, rinse and cut into bite-sized pieces. Rinse the quince, quarter, remove core and cut flesh into slices. Add vegetables and quince to the meat, pour in 250 ml (approximately 1 cup) of water and simmer for another 20-25 minutes. Season with vinegar, salt and pepper and serve with a fresh salad, if desired.