The State of Brandenburg is located in northeastern Germany. Its cuisine is considered down-to-earth compared to other German cuisines. This is due to influences from their Slavonic roots: vegetables, game, mushrooms, fish with many regional specialties even the beer (Bernauer Bier) and fruit brandies are different.
Brandenburger Lammfleisch (German)
Servers 4
2 pounds (910 g) organic lamb, diced into cubes
2 organic sliced onions
(dairy-free) organic butter
olive oil
1/2 cup (120 ml) red wine
2 cups (480 ml) organic vegetable broth
organic green beans, cleaned and sliced
organic potatoes, diced
Himalayan salt and black pepper to taste
serve with savory spice
optional: organic raw asparagus
eins 1. In a pot, roast the lamb cube in the butter.
zwei 2. Add the wine, then put in the onions and spices.
drie 3. Add the broth, cover, and braise for an hour over medium heat.
vier 4. About 20 minutes before the lamb is done, add the beans and potatoes to the pot.
fünf 5. Cook until the inside lamb temperature is 145F/63C.
sechs 6. Serve with savory sprinkled on top and optional asparagus.
Try some other lamp recipes: https://veggiefernandezs.blogspot.com/search/label/lamb
