Brussels Sprouts Stew with Lamb

Ingredients

• 800 g leg of lamb (boneless)
• 2 Garlic cloves
• 2 onions
• 2 EL olive oil
• 2 TL mustard seeds
• 1 TL caraway
• Salt
• pepper freshly ground
• 250 ml broth
• 750 g Brussels sprouts
• 150 g Sour cream
• 1 bundle dill

Instructions

1. 1.

   Cut the lamb into cubes. Peel and dice the garlic and onions. Heat the oil in a Dutch oven. Brown the meat all around.

2. 2.

   Add the garlic and onions, then stir in mustard seeds and caraway. Season with salt and pepper, pour in the broth, cover, and simmer for 1.5 hours.

3. 3.

   Clean, rinse, and boil the Brussels sprouts in lightly salted water for about 10 minutes. Drain and let them dry. Add the sprouts to the lamb and cook together for another 5 minutes.

4. 4.

   Whisk the sour cream with salt and pepper. Rinse the dill, shake off excess moisture, finely chop it, and fold into the sour cream. Serve the stew with a dollop of dill‑sour cream on top.