Lamb and Potato Stew

Ingredients

• 500 g lamb meat
• 1 Tbsp clarified butter
• 1 l vegetable broth
• 1 bundle mirepoix (mixed root vegetables)
• 8 shallots
• 1 bay leaf
• Salt
• black pepper (freshly ground)
• 300 g frozen peas
• 400 g Potatoes
• 3 Carrots
• 2 tbsp Tomato paste
• 1 tsp dried bean herb mix
• marjoram
• 1 tbsp butter
• 1 tbsp flour

Instructions

1. 1.

   Brown the lamb in a large pot with clarified butter, add tomato paste, pour in broth and bring to a boil. Meanwhile clean and finely chop the mirepoix; peel the shallots and remove their roots.

2. 2.

   Skim off foam from the meat broth with a slotted spoon, then add the mirepoix, onions, bay leaf and a pinch of salt to the lamb.

3. 3.

   Cover and simmer for about 40 minutes.

4. 4.

   During this time peel the potatoes and carrots. Halve or quarter the potatoes, cut carrots into 2 cm pieces; after 10 minutes add them to the pot with the lamb and continue cooking until the meat is tender. Finely chop marjoram. About 10 minutes before the end of cooking add marjoram, bean herb mix and frozen peas.

5. 5.

   Whisk flour with butter, stir into the stew, bring to a boil and let thicken slightly; season, remove bay leaf and serve.