Lamb Stew with Onions
Main Dishes • Author's
Description
Recipe from the book 'The Witcher: An Unofficial Cookbook' by John Smith. In the tavern 'The Thoughtful Dragon,' Geralt and the warrior Borch Three Jackdaws, also known as the Golden Dragon, tried many dishes. One of these dishes caused a mix-up in the Russian translation of the Witcher books. The Polish original stated that Borch ordered for himself and Geralt, among other things, lamb roast with onions. In the Russian version, however, it was oddly translated as 'liver with fried eggs and dill.' While any Polish-Russian dictionary and any translator would indicate that there's no liver involved. Instead, there is a perfectly respectable lamb stew with onions. But enough talk. It's time to start cooking.
Ingredients
- Lamb 20 oz
- Onion 1 head
- Garlic 2 cloves
- Grated Ginger Root 0 oz
- Lemon 2 pieces
- Mint 2 spoons
- Herbes de Provence to taste
- Olive Oil to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Wash the lamb and cut it into small pieces. Place it in a pot or a suitable baking dish for the oven.
Step 3
Peel the onion, chop it, and add it next.
Step 4
Pour in enough water to nearly cover the meat.
Step 5
Place in the preheated oven and cook for about 1 hour.
Step 6
While the meat is cooking, mince the ginger and garlic, and sauté them in olive oil.
Step 7
Add lemon wedges, mint, and herbes de Provence, and sauté everything until golden brown.
Step 8
About half an hour before the meat is done, add the spices to the lamb along with the oil in which they were sautéed.
Step 9
If necessary, add water to the pot.
Step 10
When the roast is ready, remove it from the oven and let it rest for 15–20 minutes.
Step 11
Serve with fresh bread.
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