Mutti's Recipe for Lamb Stew
➤ by Oma Gerhild Fulson
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This recipe for Lamb Stew, aka Hammelfleisch Eintopf, is such an easy dinner recipe idea. It's a traditional German "Eintopf" (one-pot) meal. Taken from my Mutti's hand-written cookbook and translated into English, I hope you'll find this easy lamb recipe one that you'll add to your favorites as well.
Use a lean cut, such as the shoulder or leg of lamb or buy stewing lamb already cut up to make this go quicker.
Both lamb and mutton are covered with a papery white membrane which should be removed before cooking. This membrane, if left in place, gives a strong gamey flavor.
What to serve with this stew? A loaf of crusty German bread is all that's needed. Enjoy!
Mutti's Recipe for Lamb Stew with Green Beans
- 1 to 1½ lb lean lamb
- 1 onion, sliced
- 1½ lb green beans, trimmed and cut in halves
- approx. 3 cups water or beef broth
- salt, pepper, summer savory
- 1 to 1½ lb potatoes, sliced or diced
- Cut lamb into cubes, approx. 1 to 1½ inches.
Place the lamb, green beans, and onions in a pot and just barely cover
with water or broth. Season with salt, pepper, and summer savory.
- Bring to boil, reduce heat, and simmer about 45 minutes.
- Add potatoes and continue simmering about 30 minutes.
- Stir and re-season if necessary.
- Serves 4.
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Cook the green beans, for how long???
The recipe above is an old one. The veggies were often cooked until they were really quite 'mushy' and after 30 minutes, they really were.
If you want your beans with a bit more 'bite', then omit the green beans until the last 15 - 20 minutes or so.
I have to admit that I don't remember my Mutti making this. At least, I don't remember her telling us we were eating lamb. I just remember eating a really delicious tasting green bean stew with meat. I wish she were still alive today so I could ask her if she snuck in that lamb?!?
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