Lamb Stew with Vegetables

Ingredients

• 600 g lamb meat (cut into bite‑sized pieces)
• 4 Carrots
• 2 leeks
• 250 g small potatoes
• 100 g corn kernels (canned)
• 1 large onion
• 2 Garlic cloves
• 200 g pumpkin flesh (from a muskmelon pumpkin)
• 2 tsp Dried thyme
• Salt
• freshly ground pepper
• 1 tsp lemon zest
• 500 ml lamb stock
• butter clarified

Instructions

1. 1.

   Peel the carrots, cut them crosswise into halves and then quarter each piece lengthwise. Cut the pumpkin flesh into bite‑sized pieces. Trim, wash, and slice the leeks into thick crosswise slices. Wash the potatoes. Peel and roughly chop the onion. Peel the garlic cloves and split them once.

2. 2.

   Heat 1 heaping tablespoon of clarified butter in a pot and sear the lamb pieces until browned all around. Reduce heat, then add the onion, lemon zest, and garlic, sautéing briefly. Add the leeks, carrots, pumpkin, and potatoes, stirring to brown slightly. Finally pour in the lamb stock and 300 ml water, sprinkle in the thyme.

3. 3.

   Bring to a boil, let it come to a quick simmer, then reduce heat and cover for about 40 minutes, letting it gently stew. Stir in the corn kernels just before the end of cooking time. Season with salt and plenty of pepper. Serve with garlic bread.