Vegetable stew with lamb

Ingredients for 3 servings:

• 200 g lamb
• 1 onion(s)
• 2 tbsp extra virgin olive oil for frying
• 2 tbsp extra virgin olive oil
• ½ tsp black pepper from the mill
• ½ tsp mustard, medium hot
• 1 tsp lovage, dried (Maggi herb)
• 2 tbsp extra virgin olive oil
• 1 large kohlrabi
• 2 m.-sized carrot(s)
• 1 parsnip(s), approx. 200 g
• 10 g butter
• 1 tbsp vegetable stock powder
• 2 tbsp wheat flour type 550
• 50 ml cream
• salt and pepper
• 1 handful of parsley, freshly chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours

People need something warming

Remove any silver skin from the lamb and cut into bite-sized cubes. Make a marinade from oil, pepper, mustard, and lovage and let the meat cubes marinate for about 3-4 hours. Peel an onion and cut into small cubes. Heat two tablespoons of oil in a pan and sear the marinated meat. Add the diced onion and fry. Add a little water to make up the excess marinade and deglaze the meat. Cover the pan, reduce the heat, and let everything simmer for about 30 minutes. In the meantime, peel the kohlrabi, carrots, and parsnips and cut them into sticks. Melt the oil and butter in a saucepan and fry ONLY the kohlrabi and carrot sticks. Add the vegetable stock powder and enough water to cover the vegetables and bring to a boil. Cook the vegetables with the lid closed on the turned off heat. This takes about 10 minutes. Dust the vegetables with flour and stir it in thoroughly. Now add the parsnip sticks, finish with cream, and season with salt and pepper to taste. Bring everything back to a boil. Finally, add the braised meat to the vegetables and mix. Ladle the stew into deep, warmed bowls and sprinkle with chopped, fresh parsley.