Spring Lamb Stew with Egg-Lemon Sauce

Ingredients

• •6 pieces lamb stew meat
• •100 g butter
• •2 medium onions
• •2 tsp garlic sauce
• •1 tbsp flour
• •5 cups warm water
• •2 medium potatoes
• •1 medium celeriac root
• •3 carrots
• •1 bunch chard
• •1 bunch spring onions
• •1 lettuce or curly lettuce
• •1 bunch dill
• •1 bunch parsley
• •1 tbsp salt
• •1 tbsp sugar
• •Egg-lemon: 1 tbsp flour
• •Juice of 1/2 lemon

Preparation

1. 1

   Peel and dice the onion. Sauté the onions in the butter.

2. 2

   Add the stew pieces and cook over medium heat 5 minutes until the meat releases its liquid. Sprinkle 1 tbsp flour over. Add the garlic sauce and warm water slowly. Cook covered over medium heat an hour and a half. When the meat begins to soften, add the sugar and salt. When well cooked, add the carrots, quartered lettuce leaves, chopped spring onions and chard. After 5 more minutes add finger-cut potatoes and the apple-peeled, chopped celery root and cook 15 more minutes.

3. 3

   Just before taking off the heat, sprinkle parsley and dill over.

4. 4

   Mix the egg-lemon ingredients well. Add a ladle of the simmering stew liquid, stir again, add the egg-lemon into the dish and bring to one boil. Remove from heat.