Lamb Stew with Root Vegetables

Steps

Lammegryte

1. 1

   Dice the lamb, onion, carrots, and celeriac. Finely chop the garlic cloves for the stew.

2. 2

   Heat the olive oil in a cast-iron pot. Brown the lamb in the oil.

3. 3

   Add the onion and sauté until translucent.

4. 4

   Add the carrots, celeriac, and paprika, and stir well.

5. 5

   Add the garlic and tomato paste. Simmer for 2 minutes, stirring.

   Start 2-minute timer
6. 6

   Pour in the red wine, adding Calvados as well if desired, and reduce almost completely.

7. 7

   Add the stock and simmer the stew for 20 minutes.

   Start 20-minute timer

Potetpuré

8. 8

   While the stew simmers, peel the Mandel potatoes. Bring water to a boil in a pot, add the potatoes, and cook for 10–12 minutes, until tender.

   Start 12-minute timer
9. 9

   Remove the pot of potatoes from the heat and let them stand for a few minutes.

10. 10

    Mash the potatoes. Mix in the butter, 0.5 dl cream, and pressed garlic. Season to taste with salt and ground pepper.

11. 11

    Add the finely chopped rosemary, coarsely chopped tomatoes, Dijon mustard, and heavy cream to the stew. Cook until the stew thickens slightly.

12. 12

    For a thicker stew, optionally thicken it with a little cornstarch mixed with cold water.

13. 13

    Season the stew to taste with salt and pepper.

14. 14

    Serve the stew with the mashed potatoes. Sprinkle with flat-leaf parsley and serve with good olives if desired.