Lamm-Gemüseragout

Ingredients

• 1.2 kg lean lamb meat (from the shank)
• 1 onion (chopped)
• 1 garlic clove (chopped)
• 0.5 tsp chili powder
• 1 tsp paprika powder
• 225 g carrots (peeled and sliced)
• 225 g swede (kohlrabi), peeled and finely diced
• 50 g pearl barley
• 300 ml dark beer
• 400 g chunky tomatoes (canned)
• 2 tbsp tomato puree
• 400 g beans (canned)
• Salt
• pepper (ground)
• 450 g potatoes (peeled and sliced)
• 2 tbsp liquid butter
• 1 tbsp chopped parsley

Instructions

1. 1.

   Cut the lamb into bite‑size cubes and brown them in hot oil in batches, then add onion and garlic and cook briefly. Sprinkle with chili and paprika powder, then stir in carrots, swede, and pearl barley. Add beer, chunky tomatoes, and tomato purée; bring to a boil and simmer covered for 40 minutes. Finally add the drained beans and season with salt and pepper.

2. 2.

   Meanwhile blanch the potato slices in boiling salted water for 5 minutes, drain and set aside. Transfer the ragout to a baking dish, arrange the potato slices on top like roof tiles, brush with liquid butter, and bake at 170 °C (338 °F) for about 1 hour until the potatoes are golden brown. Sprinkle with parsley before serving.