Ingredients
1 1/2 k lamn with bone
2-3 liters water
1 hot chili
2 bay leaves
6 peppercorns
4 all-spice seeds
2 T beef broth powder
2 T tomato paste
1 clove garlic
1 T butter
2 T flour
1/2 cup creme fraiche
1/2 lemon
chives
Preparation
Put lamb in water and let boil, then remove floating impurities. Add bay leaves, peppers, broth tomato paste and chili. Cover and let simmer slowly for 2 hours. Take off heat and let lamb cool inside liquid. Remove, boil down liquid to 1 liter. Remove meat from bone.
Saute chopped garlic in butter. Add flour and mix well. Add 1/2 cup boiled down liquid, then fraiche creme, and meat, and let cook for 5 minutes. Check salt. Add lemon juice and grated lemon peel and serve with chives on top.
