Autumn Lamb Stew with Carrots and Potatoes

Preparation (about 50 min):

Cut the meat into cubes the size of a thumb, marinate it with the mortared cardamom pods, aniseed, peppercorns, cumin, ginger, lemon zest and a little bit of olive oil. Clean parsley root, leek, carrots and cut into pieces.

Remove peel from potatoes and cut into cubes.

Fry marinated meat in a hot frying pan with all aromas, add garlic, paradeis pulp, onions, brown, then dust with flour, add lamb stock and fill up with clear soup. Add the vegetables and potatoes and simmer for about half an hour, add a little thyme, season with salt and pepper, garnish with small sprigs of thyme. Bring the stew to the table in the frying pan.

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