Gooseberry relish with lamb and vegetables

Name: Gooseberry relish with lamb and vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Gooseberries (e.g. yellow); 50 g Raisins; 500 g Gelling sugar (1 : 1); 1 piece(s) (approx. 35 g) fresh ginger; 3 medium-sized onions; 2 TABLESPOONS Mustard seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1⁄8 l Fruit vinegar; 2 Peppers (e.g. yellow and red); 1 Courgette; 750 g new potatoes; 2–3 Branches of rosemary; 4-5 Stem(s) Thyme; 6 TABLESPOONS Olive oil; 2 Garlic cloves; 4 Lamb salmon (approx. 150 g each); baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Gooseberries (e.g. yellow)
50 g Raisins
500 g Gelling sugar (1 : 1)
1 piece(s) (approx. 35 g) fresh ginger
3 medium-sized onions
2 TABLESPOONS Mustard seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
1⁄8 l Fruit vinegar
2 Peppers (e.g. yellow and red)
1 Courgette
750 g new potatoes
2–3 Branches of rosemary
4-5 Stem(s) Thyme
6 TABLESPOONS Olive oil
2 Garlic cloves
4 Lamb salmon (approx. 150 g each)
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Wash and clean the gooseberries. Mix with raisins and jam sugar in a large pot. Peel and finely chop the ginger. Peel and chop 1 onion. Add ginger, mustard seeds, 1 level tsp. salt and vinegar to the gooseberries and mix.
2
Bring to the boil over a high heat, stirring constantly, and let it boil for about 4 minutes while it is still bubbling. Immediately pour the hot relish into 5 prepared twist-off jars (approx. 250 ml each), close tightly and allow to cool.
3
Clean, wash and cut the peppers into pieces. Clean, wash and cut the zucchini into halves lengthwise and cut into slices. Peel 2 onions, cut into slices. Wash potatoes thoroughly and cut into slices.
4
Wash herbs. Pluck rosemary and chop roughly. Mix vegetables, potatoes, rosemary and 4 tablespoons of oil. Season with pepper. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 35 minutes.
5
Peel and chop the garlic. Dab lamb salmon dry. Heat 2 tablespoons of oil in a frying pan. Brown the meat well all around. Then fry on all sides over a medium heat for about 6 minutes. Fry the thyme and garlic briefly.
6
Season the meat with salt and pepper, wrap in aluminium foil and let it rest for about 5 minutes. Season oven vegetables with salt. Serve with meat and some gooseberry relish. The rest of the relish will keep for 3-6 months without interruption, opened in the refrigerator for about 2 weeks.
7
Drink tip: fruity rosé wine, e.g. a Cabernet Sauvignon Rosé