- Lamb - 400 Grams
- Potatoes - 4 pieces
- Carrot - 4 pieces
- Bow - 4 pieces
- Cumin - 1/2 Teaspoon
- Worcestersky sauce - 2 Art. spoons
- Pearl barley - 1 st. a spoon
- Butter - 50 Grams
- Flour - 50 Grams
- Salt and Pepper - - To taste
1. Cut a little fat from lamb and put it on a medium-heated frying pan. Melt the fat over medium heat. Preheat the oven to 180 degrees Celsius. 2. Roughly chop the onions. Peel the potatoes and cut into 4 pieces. Peel the carrots and cut into coarse pieces. 3. After 5-10 minutes, remove the fat from the frying pan and discard. Fry the mutton in fat for about 3 minutes on medium heat, turn over after 1.5 minutes. Fold the mutton in a saucepan and fry the carrots and onions in the remaining fat for two minutes, often stirring and turning over the ingredients. 4. Put onions and carrots on mutton in a saucepan. Season with salt and pepper. Add wooster sauce, pearl gruel and mutton broth. Put the potatoes on top but do not mix with the rest of the ingredients. Add some more salt and pepper to season the potatoes. Cover the pan with a lid and put in a preheated oven and cook for 1 hour. 5. Melt the butter in a saucepan over medium heat, mix the flour with a whisk. Cook 2 minutes, stirring all the time so that the mixture does not stick to the bottom of the pan. 6. Take the pan out of the oven and pour with a dressing of flour and butter. Sprinkle with caraway seeds. Stir quickly with a fork or a whisk. If necessary, add more salt and pepper. 7. Put the covered pan saucepan back in the oven for 10 minutes. Serve on the table with red wine or with Guinness.
Servings: 4