Sunday, April 20, 2008

Frisian Lamb And Cabbage Stew


500 grams lamb
75 grams butter
6 thick slices of bacon
½dl vinegar
3 pickles
2 cloves
1 bay leaf
pinch tarragon
1 kilogram potatoes
1 kilogram white cabbage
4 onions
salt and pepper


Season the lamb with salt and pepper. Quickly sear it on all sides in hot butter. Take the meat from the skillet and quickly fry the bacon. Cube the lamb, put it back into the skillet with the bacon, add 1½ dl water, the vinegar, chopped pickles and spices. Mix and let the stew simmer for 90 minutes.

In the meantime peel the potatoes, cut them into chunks and add to the stew. Clean and slice the cabbage, peel and dice the onions and add to the stew as well. Simmer for another 30 minutes. Add salt and pepper to taste.

Serve with chunks of coarse wholegrain bread lathered with mustard.

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