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🍽️ Tender Lamb and Vegetable Stew with Fluffy Yeast Dough Bread

1404 kcal · 30 min · 4 servings

Ingredients

• 750 g lamb shoulder
• 3 tbsp olive oil
• 300 g pureed tomatoes
• 1 onion
• 0.25 l red wine
• 2 garlic cloves
• 1 gestr. tsp cayenne pepper
• salt
• pepper (from the mill)
• 4 large carrots
• 1 kohlrabi
• 1 bunch spring onions
• 200 g snow peas
• 1.5 l vegetable broth
• 500 g flour
• 0.25 l milk
• 1 cube yeast
• 40 g sugar
• 1 pinch salt
• 2 eggs
• 50 g butter
• 2 onions
• 1 tbsp butter
• 2 tbsp butter

Instructions

1. 1. Rinse the meat under running water and pat it dry with a kitchen towel.
2. 2. Cut the meat into cubes of about 3 centimeters.
3. 3. Peel the onions and chop them very finely.
4. 4. Peel the garlic and press it finely.
5. 5. Heat oil in a large pot.
6. 6. Sear the meat, onions, and garlic vigorously in the hot oil.
7. 7. Deglaze the mixture with wine.
8. 8. Stir in the puréed tomatoes.
9. 9. Let the stew simmer on low heat for 30 minutes.
10. 10. Wash and peel the carrots.
11. 11. Cut the carrots lengthwise into quarters and then into bite-sized pieces.
12. 12. Peel the kohlrabi and slice it.
13. 13. Wash, trim, and cut the spring onions into pieces.
14. 14. Wash the snow peas and trim both ends.
15. 15. Blanch the prepared vegetables in vegetable broth for 5 minutes in boiling water.
16. 16. Remove the vegetables and let them drain.
17. 17. Add the vegetables to the meat shortly before the stew is finished cooking.
18. 18. Let the vegetables cook in the stew for another 8 minutes.
19. 19. Season the stew to taste with salt, cayenne pepper, and black pepper.
20. 20. Peel and chop the onions for the dough.
21. 21. Heat butter in a frying pan.
22. 22. Fry the onion pieces until golden brown.
23. 23. Remove the onions from the pan and set them aside.
24. 24. Sift the flour into a large mixing bowl.
25. 25. Warm the milk in a saucepan over low heat.
26. 26. Crumble the yeast into the lukewarm milk.
27. 27. Add 4 tablespoons of flour and stir everything into a batter.
28. 28. Add a pinch of sugar.
29. 29. Let the yeast batter rise under a cloth for 30 minutes.
30. 30. Mix the remaining flour with sugar and salt.
31. 31. Make a well in the flour mixture.
32. 32. Beat the eggs and pour them into the well.
33. 33. Cut the butter into small cubes and place them on top.
34. 34. Pour the yeast batter from the pot into the bowl.
35. 35. Work everything into a smooth dough.
36. 36. Knead the prepared onions into the dough.
37. 37. Cover the dough with a cloth and let it rise for 60 minutes.
38. 38. Preheat the oven.

Nutrition per serving

• kcal: 1404
• Protein: 64 g · Fett/Fat: 64 g · Carbs: 133 g