➤ by Oma Gerhild Fulson
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!
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.
Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
* * * * *
* * * * *