Winter Lamb Stew

Ingredients

• 600 g lamb meat (e.g., shoulder)
• 2 onions
• 2 Garlic cloves
• 2 tbsp plant oil
• Salt
• Pepper
• 400 ml lamb stock
• 400 g sweet potatoes
• 1 untreated lemon
• 1 cinnamon stick
• 350 g chestnuts (pre-cooked)

Instructions

1. 1.

   Rinse the meat and cut into large pieces. Peel the onions and garlic cloves. Slice the onions into strips and the garlic into thin slices. Brown the meat in a pot with hot oil all around. Add the onions and garlic and cook for 2-3 minutes. Cover with some stock and bring to a boil. Season with salt and pepper, cover, and simmer gently over low heat for about 1.5 hours.

2. 2.

   Peel the sweet potatoes and cut into wedges. Wash the lemon in hot water and pat dry. Zest the lemon and squeeze a little juice. Add the zest with the cinnamon stick and sweet potatoes to the lamb during the last 45 minutes of cooking. Cook the chestnuts during the last 20 minutes and add more stock if needed.

3. 3.

   Before serving, season with salt, pepper, and lemon juice.