Berliner Bollenfleisch with parsley potatoes

Name: Berliner Bollenfleisch with parsley potatoes
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 1/2 TSP. Caraway seeds; 1 kg Onions; 1 kg Lamb (e.g. from the leg); 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TEASPOONS Instant meat broth; 1 kg Potatoes; 150 g Lamb's lettuce; 3 Tomatoes; 3 TABLESPOONS pale white wine vinegar; 7-10 Tbsp Sugar; 1/2 bunch curly parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 1/2 TSP. Caraway seeds
1 kg Onions
1 kg Lamb (e.g. from the leg)
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TEASPOONS Instant meat broth
1 kg Potatoes
150 g Lamb's lettuce
3 Tomatoes
3 TABLESPOONS pale white wine vinegar
7-10 Tbsp Sugar
1/2 bunch curly parsley

Directions

1
Coarsely chop the caraway seeds. Peel onions and cut into rings. Wash the meat, dab dry and cut into 4-5 cm pieces. Heat 2 tablespoons of oil in a frying pan. Fry the meat over a high heat for 5-7 minutes, turning it over, season with salt and pepper and remove.
2
Fry the onions in hot frying fat for 3-4 minutes, turning them over. Put the meat and caraway seeds into the roaster and add approx. 1 litre of water until everything is just covered. Stir in stock and braise covered for 1 1/4-1 1/2 hours.
3
Peel, wash and quarter the potatoes and cook in boiling salted water for about 20 minutes. Clean lamb's lettuce, wash thoroughly and drain. Wash, clean and slice the tomatoes. Season vinegar with salt, pepper and sugar, fold in 3 tablespoons of oil.
4
Mix lettuce, tomatoes and vinaigrette in a bowl. Wash parsley, dab dry and chop. Drain the potatoes and let them drain. Sprinkle with parsley. Season the meat with salt, pepper and 1 pinch of sugar. Arrange on plates with potatoes and salad.