Lamb ragout in lemon sauce

Ingredients for 4 servings:

• 750 g lamb, from the shoulder or leg
• 50 g bacon (pancetta), diced
• 2 tbsp clarified butter
• 1 lemon(s), untreated, peel and juice
• 250 ml white wine, dry
• 250 ml meat broth
• 3 egg yolks
• 1 onion(s), diced
• 3 garlic cloves
• 1 tbsp flour
• salt and pepper
• nutmeg
• Curry powder (lemon curry)
• 3 slice(s) ginger root, finely chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Cut the meat into approximately 2 cm cubes and season with salt and pepper. Heat the clarified butter in a casserole dish and first brown the bacon, then add the seasoned lamb cubes and continue to cook, stirring. Finally, stir in the diced onion, finely chopped garlic, and ginger, and sauté until translucent. Deglaze with half of the white wine. Season with salt, pepper, about 1 teaspoon of lemon curry, and nutmeg. Simmer until the wine has reduced, stirring frequently to prevent sticking. Pour in the rest of the wine and the meat stock, cover the pot, and let the ragout simmer gently for about 1 hour. When the meat is tender, remove it from the sauce and keep warm. Then whisk the egg yolks with about 2 tablespoons of lemon juice. Remove the ragout from the heat and slowly add the egg custard to the sauce, stirring continuously. Reheat, but do not let it boil—it will curdle. If it’s too sour, stir in a little sugar or honey. Thinly slice the lemon zest and cut into thin strips. Return the meat pieces to the sauce, reheat, and season to taste. Sprinkle with the lemon zest and serve.