Carrot Stew with Lamb

Remove fat and tendons from the lamb, then cut into cubes and blanch for one minute in enough salted water. Rinse with cold water and bring to the boil in two liters of cold salted water. Finely chop the garlic and add with the spices.

Cover and cook at a low temperature for one hour, rinsing off occasionally. Remove peel from carrots and potatoes, cut carrots into 0.5 cm thick slices, potatoes into 1 cm cubes. Add both to the clear soup and cook for another 20 minutes.

Chop parsley, pluck thyme leaves and add to the stew form with parsley and lemon zest. Season strongly with salt and freshly ground pepper.

Tip: Always use aromatic spices to refine your dishes!

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