Lamb stew with sweet potato crust

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
3 3
COOK TIME
210 mins
TOTAL TIME
210 mins

Ingredients

Servings: 4
  • 500 g small mushrooms
  • 4 Onions
  • 2 Garlic cloves
  • 100 g streaky smoked bacon
  • 800 g Lamb for goulash
  • 3 TABLESPOONS Sunflower oil
  • 300 g Carrots
  • 2 Branches of rosemary
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 500 ml dark ale
  • 50 g Currant Jelly
  • 150 g Sweet potato

Directions

  1. 1

    Clean and trim the mushrooms and, depending on their size, possibly halve them. Peel onions and cut into strips. Peel and roughly chop the garlic. Cut bacon into strips. Chop meat roughly. Leave the bacon in a roasting pan until crispy and take it out. Add 2 tablespoons of oil to the bacon fat and fry the meat in portions for approx. 8 minutes each while turning

  2. 2

    Peel the carrots, cut them in half lengthwise and slice them. Add onions, garlic, mushrooms, bacon and carrots to the meat and braise for another 10 minutes. Wash the rosemary, shake dry, remove the needles from the twigs and chop finely. Season stew with salt, pepper and rosemary, except for a little bit for sprinkling. Deglaze with beer, bring to the boil and braise in a closed roaster for about 2 1/2 hours. Stir in jelly

  3. 3

    Peel the sweet potato and cut into fine slices. Put the stew in an ovenproof dish and spread potato slices on top. Sprinkle with 1 tablespoon of oil, season with salt and rosemary. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes

Nutrition Facts

KCAL
970 kcal
CARBS
28 g
FATS
75 g
PROTEINS
39 g

Categories & Tags

Main Dishesvery easycasserole