Linsen-Lamm-Topf

Ingredients

• 600 g lamb meat (e.g., shoulder)
• 2 onions
• 2 Garlic cloves
• 400 g waxy potatoes
• 300 g mountain lentils
• 2 tbsp olive oil
• 500 ml lamb stock
• 2 pears
• balsamic vinegar
• Salt
• freshly grated horseradish
• honey
• pepper from grinder
• freshly grated horseradish
• freshly chopped parsley

Instructions

1. 1.

   Wash the meat, pat dry and cut into cubes. Peel and finely chop the onions and garlic. Peel and cube the potatoes. Rinse the lentils under hot water and drain.

2. 2.

   Brown the meat in hot oil on all sides. Add the onions, garlic, and potatoes, sauté briefly, then deglaze with stock. Add the lentils and simmer gently for about 1 hour.

3. 3.

   Wash the pears, quarter them, remove seeds, and cube. Add to the pot during the last 15 minutes of cooking; add more stock if needed.

4. 4.

   Season with balsamic vinegar, salt, horseradish, honey, and pepper. Sprinkle with horseradish and parsley before serving.