Lamb and Vegetable Stew with Onion Rolls
Ingredients
- For the lamb
- 750 grams Lamb shoulder
- 3 Tbsps olive oil
- 300 grams pureed Tomatoes
- 1 onion
- ¼ l Red wine
- 2 garlic cloves
- 1 tsp cayenne pepper
- salt
- freshly ground peppers
- For the vegetables
- 4 large carrots
- 1 Kohlrabi
- 1 bunch scallions
- 200 grams Snow peas
- 1 ½ liters Vegetable broth
Preparation steps
For the lamb, rinse the meat, pat dry and cut into about 3 cm (approximately 1 inch) cubes. Peel and chop onion. Peel and press garlic. Brown meat, onion and garlic in a pot with hot oil. Deglaze with wine. Add pureed tomatoes and cook over low heat for 30 minutes.
For the vegetables, rinse carrots, peel, quarter lengthwise and cut into pieces. Peel kohlrabi and cut into slices. Rinse scallions, trim and cut into pieces. Rinse peas and cut both ends. Blanch vegetables in the vegetable broth for 5 minutes. Remove and drain. Just before the end of cooking the stew, add vegetables to the meat and cook along with the lamb for the last 8 minutes. Season the sauce with salt, cayenne pepper and black pepper.
For the dumplings, peel the onions and chop. Heat butter in a pan and brown the onion pieces. Remove and set aside.
Place flour in a sufficiently large mixing bowl. Heat milk slightly in a saucepan over low heat. Crumble the yeast into the lukewarm milk. Add 4 tablespoons flour and mix into a batter. Add a pinch of sugar. Let rise covered with a towel for 30 minutes. Mix flour with sugar and salt and make a well in the center. Crack eggs into the well. Cut butter in small pieces and add to bowl. Pour in yeast mixture and process to a smooth dough. Knead onions into dough, cover with a cloth, and let rise about 60 minutes. Preheat the oven to 200°C (approximately 400°F). Vigorously knead dough again. Distribute butter into pieces in roasting pan. Shape dough into 16 rolls and put the dough balls in the roasting pan very tightly. Bake in the hot oven until golden brown, 20-30 minutes. Serve rolls along with the lamb stew.
