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Lamb Stew (Lammeintopf)

1 kg Lamb (meat from the shoulder)
11 oz red onions
7 oz string beans
2 turnips (ca. 1 lb)
11 oz carrots carrots
3 cloves garlic, minced
1 T tomato paste
butter
1/2 t freshly ground white pepper
1 bay leaf
1 small rosemary twig
1 C red wine
1/2 C water
chervil twig

Chop the lamb into cubes. Peel the carrots and turnips, and cut
them into same-sized cubes. Wash the beans and cut them into 1"
slices. Peel and quarter the onion.

Salt & pepper the meat, and put it into a pan with some butter and
the ground white pepper corns. Brown lightly, then add the tomato
paste, and shortly afterwards, add the red wine. Simmer, covered,
for ca. 30-35 minutes.

In a separate pan, saute the onions and 2 cloves garlic in butter;
add the turnip, carrots, and beans. Add these sauteed vegetables
to the pan with the meat. Cook on low heat for 25-30 minutes.
Remove the vegetables and meat, reserving the liquid in the pan.
Place the vegetables and meat in soup bowls. Add the rosemary,
remaining clove of minced garlic, and some butter to the reserved
liquid, and cook gently for a moment. Pour the liquid over the
vegetables, and garnish with chervil.

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