Lamb Vegetable Pot

Ingredients

• 800 g lamb meat (e.g., shoulder)
• 250 g pearl onions
• 2 Garlic cloves
• 250 g waxy potatoes
• 300 g baby carrots
• 250 g green asparagus
• vegetable oil (for frying)
• 100 ml dry white wine
• 400 ml lamb stock
• Salt
• ground pepper
• 200 g peas (frozen)

Instructions

1. 1.

   Wash the meat, pat it dry and cut into cubes. Wash, peel or trim the onions, garlic, potatoes, carrots and asparagus; finely chop the garlic. Dice the potatoes. Brown the meat in a little hot oil all around, then remove from the pot.

2. 2.

   In the pot sauté the onions and garlic, deglaze with white wine. Add some stock and return the meat with the potatoes to the pot. Season with salt and pepper, cover and simmer gently for about 1 hour, stirring occasionally; add more stock as needed.

3. 3.

   Add the carrots, asparagus and peas to the stew and continue cooking together for another 30 minutes. Finally season with salt and pepper and serve.