Lamb stew with spicy crumbles

Name: Lamb stew with spicy crumbles
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 500 g small mushrooms; 4 Onions; 2 Garlic cloves; 100 g streaky smoked bacon; 800 g Lamb for goulash; 2 TABLESPOONS Sunflower oil; 300 g Carrots; 2 Branches of rosemary; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 ml dark ale; 50 g Currant Jelly; 50 g Butter; 50 g Flour; 50 g grated parmesan cheese; 7-10 Tbsp Parmesan shavings

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 4

500 g small mushrooms
4 Onions
2 Garlic cloves
100 g streaky smoked bacon
800 g Lamb for goulash
2 TABLESPOONS Sunflower oil
300 g Carrots
2 Branches of rosemary
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 ml dark ale
50 g Currant Jelly
50 g Butter
50 g Flour
50 g grated parmesan cheese
7-10 Tbsp Parmesan shavings

Directions

1
Clean and trim the mushrooms and, depending on their size, possibly halve them. Peel onions and cut into strips. Peel and roughly chop the garlic. Cut bacon into strips. Chop meat roughly. Leave the bacon in a roasting pan until crispy and take it out. Add oil to the bacon fat and fry the meat in portions for about 8 minutes each while turning.
2
Peel the carrots, cut them in half lengthwise and slice them. Add onions, garlic, mushrooms, bacon and carrots to the meat and braise for another 10 minutes. Wash the rosemary, shake dry, remove the needles from the twigs and chop finely. Season stew with salt, pepper and rosemary, except for a little for the crumbles. Deglaze with beer, bring to the boil and braise in a closed roaster for about 2 1/2 hours. Stir in jelly
3
For the crumbles, knead the rest of the rosemary, 1 pinch of salt, butter, flour and parmesan into crumbles. Put the stew in an ovenproof dish and spread the crumbles on top. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Sprinkle with Parmesan shavings