Apple Lamb Ragout

Cool, rinse and dry the meat and cut into bite-sized cubes. Remove fat and tendons. Mix the cubes in a baking dish with the marjoram and pour the cider over them. The meat should be covered with liquid. Marinate everything in the refrigerator for 12 hours with the lid closed.

Cut the roots and the dark green tubes of the spring onions into small pieces, then cut them into pieces about three centimeters long. Remove the skin from the apples, cut them into quarters, remove the core, blossoms and stalks, cut the apples into pieces.

Drain the meat cubes in a sieve, collect the marinating liquid in a baking dish.

in a baking dish. Dry the meat cubes with kitchen paper. Heat clarified butter in a heavy roasting pan and brown the meat until all the liquid has evaporated and the cubes are golden brown.

Then add the onions and apples and sauté briefly, turning. Extinguish everything with the cider, season with pepper and salt and add the bay leaf spice. Cook the ragout over medium heat with the lid closed for about half an hour, until the meat is tender and the apple pieces have crumbled.

Before serving, season repeatedly with salt and freshly ground pepper to taste. Serve with freshly baked white bread.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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