Lamb with sauce
I got to know malt beer sauce when I was looking for recipes for puffins - and I found it so delicious that we now have it more often! Here's the version with lamb...
Ingredients
1 kg lamb goulash
2 Tbsp butter
500 ml malt beer
500 ml cream
2 Tbsp rhubarb jam
or/and 3 Tbsp dried blueberries
1 tsp coarse sea salt
1/2 tsp black pepper
Preparation
Heat the butter in a large pot, then fry the diced lamb for a few minutes on both sides.
Reduce the heat and season the meat with salt and pepper.
Pour in the malt beer and cream and let it cook until the sauce thickens nicely.
Finally, the sauce with the rhubarb jam, the dried blueberries...
...and season with salt and pepper to taste, let it simmer a little longer and then serve with potatoes as a side dish.
[Translated from here.]
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