This Nordic dish is the perfect remedy to the cold.
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.
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 analysis per serving (24 servings)
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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