Beer Braised Lamb Stew with Fårikål Meat
Tender lamb simmered in dark beer becomes a hearty stew with deep and rounded flavor. This recipe for beer braised lamb stew with fårikål meat gives a rustic di…
Ingredienser
Instructions
Season the lamb with salt and pepper.
Brown the meat well on all sides in a pan with sunflower oil, or brown it in the air fryer at 200 degrees for about 8 minutes.
Transfer the meat to a large pot.
Cut carrots into pieces, coarsely chop onion and garlic, and halve the mushrooms.
Cut bacon into strips and roughly chop the parsley stems.
Cook bacon, mushrooms, parsley stems, onion and garlic in the pan until lightly colored.
Add everything to the pot with carrot, bay leaves, whole black pepper, thyme, rosemary and dark beer.
Bring to a boil and let the stew simmer uncovered for at least 2 hours, until the meat is completely tender. Add a little water or stock if the meat is no longer covered by liquid.
Lift out the meat and vegetables when the meat is tender.
Strain the stock and reduce it until lightly thickened.
Season the sauce with salt, pepper and lemon juice.
Return meat and vegetables to the pot and keep warm.
Cook barley according to the package instructions.
Serve the stew with barley and chopped parsley.
Nutrition per serving
Energi ca. 1496 kcal
Protein 89.9 g
Fett 96.7 g
Karbohydrater 69.1 g
Fiber 16.4 g
Sukker 6.1 g
Salt 3.8 g
Tips & tricks
Reduce the sauce a little after lifting out the meat. This gives more concentrated flavor and a richer stew without overcooking the meat.
Did you know?
Dark beer gives fårikål meat a deeper, more malty flavor than stock alone. The meat has plenty of connective tissue and becomes tender when given a long time in the pot. Barley makes the serving extra Norwegian and suits the rustic flavor of lamb, bacon, herbs and beer.
