Lamb stew


This is something for gourmets! Tender lamb stew in a flavourful sauce. A veritable feast!


40 g Farina
1 kg stewing lamb
2 onions
1 tbsp lard
100 g butter
½ l broth
½ l dry white wine
1 glass vinegar
1 glass brandy
1 lemon
1 tsp freshly ground nutmeg
a little bit of grated lemon peel


  • Sauté the onion in the fat and butter and season with salt, pepper, and nutmeg.
  • Coat the meat with flour, add to the pan, and brown over medium heat.
  • Pour the broth over the meat.
  • When it has cooked down, add the wine, followed by the vinegar and brandy.
  • Let cook until then sauce become thick, then remove the sauce to a bowl.
  • Now add the lemon juice and grated lemon zest, and then add the meat.
  • Allergene_Egg
  • like
  • save