This Nordic dish is the perfect remedy to the cold.


  • 1kg lamb roast 

  • 1.5L organic beef stock

  • oil

  • 350ml organic dark lager

  • 1.5 tbsp demi-glaze

  • 1 large carrot

  • 150g rutabaga

  • 150g parsnip

  • 250ml black lentils

  • 4 tbs balsamic vinegar

  • 1 tsp ginger, grated

  • 1 tsp garlic, grated

  • 150g raw chorizo sausages (or elk sausages)

  • a hint of garam masala

  • a hint of cumin

  • Smetana or sour cream


  • 1.

    Cut the lamb into same sized cubes and, with a drop of oil, brown lightly on a saucepan. Add beef stock, lager and demi-glaze. Let simmer for 2 hours until the meat is soft.

  • 2.

    Cut root vegetables into same sized cubes and add to the saucepan. Add lentils, balsamic vinegar and some beef stock. Grate garlic and ginger into the stew, add the chorizo in small pieces. Spice it up with a hint of garam masala and cumin. Then let the stew simmer until the vegetables are cooked. Serve with smetana.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 362kj
  • Fat Total 32g
  • Saturated Fat 15g
  • Protein 7g
  • Carbohydrate 9g
  • Sugar 1g
  • Sodium 197mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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