Lamb Stew with Polenta Slices
Ingredients
- For the polenta
- 200 grams Cornmeal
- salt
- 3 Tbsps chopped mixed Fresh herbs (such as marjoram, thyme, sage, basil, lemon balm)
- 20 grams butter
- 2 Tbsps freshly grated Parmesan
- freshly ground peppers
- For the lamb stew
- 2 large onions
- 2 Tbsps Lard
- 750 grams ready to cook boneless lamb (shoulder or leg)
- 1 tsp sweet paprika
- 2 Tbsps Tomato paste
- ¼ l white wine
- ½ l Beef broth
- 2 garlic cloves
- 2 red Bell pepper
- 2 Tbsps fresh chopped Fresh herbs (such as marjoram, lemon balm)
Preparation steps
Bring approximately 750 ml (approximately 3 cups) of salted water to a boil. Sprinkle in the cornmeal, simmer until thickened, stirring constantly until the polenta detaches from the pot bottom. Stir in the herbs, butter and Parmesan and season with salt and pepper. Spread on a greased baking sheet 1 cm (approximately 1/2 inch) high and allow to cool.
For the stew, rinse the meat, pat dry, trim and cut into bite-sized cubes. Peel the onions and chop finely. Heat the lard in a Dutch oven, sauté the onions and meat cubes while stirring and sprinkle the paprika over it. Stir in the tomato paste, cook briefly then pour in the wine and 1/4 liter (approximately 1 cup) of broth.
Squeeze the peeled garlic clove with a garlic press into the stew and season with salt and pepper. Cover and simmer for 1-1 1/2 hours over medium heat. Preheat the oven to 200°C (approximately 400°F). Rinse the peppers, remove the seeds and ribs and coarsely chop. After 1 1/4 hours cooking time, add the peppers with the chopped herbs to the stew and pour in the remaining broth. Season the finished stew again to taste.
Sprinkle the polenta with pieces of butter and bake in the preheated oven for about 10 minutes. Remove from the baking sheet and cut into diamonds. Serve the stew in shallow bowls sprinkled with Parmesan with polenta diamonds.
