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Preparation
in 30 minutes
Cooking
in 50 minutes
- 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.
Ingredients
40
g
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
Nutritional & Dietary
Gluten-free
No eggs added
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Nutrition
Per 100g
Energy
771 kj
184 kcal
Carbs
3 g
Fat
12 g
Protein
15 g
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