Bollenfleisch

Ingredients for 4 servings:

• 1 kg mutton (shoulder)
• 1 kg onion(s)
• 1 kg potatoes
• 1 tsp caraway seeds
• 3 tbsp oil
• 1 tbsp potato flour
• 125 ml milk
• 30 g butter
• ½ clove(s) garlic
• 1 tbsp chives, in rolls
• Salt
• pepper
• Thyme

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Berlin specialty

Peel and slice the onions. Dice the mutton, heat the oil, and sauté the onion slices until lightly browned. Then add the mutton, mince the garlic, and add the spices, except the chives. Add 1/2 liter of water and simmer for about an hour, then thicken the broth with the starch. In the meantime, peel and dice the potatoes and boil them in salted water until tender. Drain and mash them, mix with hot milk and butter, divide them among plates, and make a well. Add the mutton and broth, and sprinkle the potato edges with chives. For anyone who wants to know who or what Bolle is, here’s a link: http://lieder.aus-germanien.de/bolle.htm. Bolle was also a supermarket chain in Berlin for a long time, probably named after this very Bolle.