John Myers
Ingredients for 4 servings:
- 750 g mutton or lamb
- 500 g beans
- 500 g potatoes, peeled and quartered, smaller depending on size
- ½ liter lamb stock, or broth, maybe more, everything in the pot must be covered
- 3 onions
- 1 garlic clove(s), squeezed
- salt and pepper
- savory
- Caraway seeds
- Thyme
- Parsley, chopped
- Clarified butter
- olive oil
Instructions
Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 45 minutes
based on the recipe of a Dresden Irish pub
Dice the lamb the night before, season lightly with salt, and marinate with a little garlic and olive oil. Fry a finely chopped onion in clarified butter, then sear the meat briefly. Quarter 2 onions. Then layer the potatoes, meat, and beans in a roasting tin. Sprinkle each with the spices. Place the quartered onions on top of the meat. Pour over the stock, top up with water, and braise in the oven at 180°C for 2 hours. Sprinkle with plenty of parsley before serving. Tip: I always use leg of lamb. I make stock from the bones and fat. I let this cool and then pour it through a sieve. This retains the suet and removes the strong mutton flavor.
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