German-- Sauerfleisch---sour Spiced Lamb

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 lbs fairly lean lamb
• 2 lbs onions
• 1 1/2 tablespoons finely minced carrots
• 2 quarts water
• 1/2 cup vinegar
• 20 dried juniper berries
• 30 whole dried peppercorns
• 5 allspice berries
• 10 cloves
• 1 1/2 teaspoons whole dried mustard seeds
• 2 tablespoons whole dried coriander
• 3 large bay leaves, crushed
• 6 drops tabasco sauce or 3 small whole dried hot chili peppers
• 1/4 teaspoon ground marjoram (not powdered)
• 3/4 teaspoon caraway seed
• 1/4 teaspoon sugar
• 1/4 teaspoon cinnamon
• 2 teaspoons salt, add more if required before serving

Recipe

• 1 cut meat in chunks 1 1/2 to 2 inches square.
• 2 cut onions in thin rings.
• 3 add all ingredients to large soup pot with cover and cook for 1 to 1 1/2 hours until meat is very tender.
• 4 put generous helpings of mashed potatoes in soup bowls.
• 5 place the sauerfleish in the soup bowls then ladle onions and soup over the sauerfleisch and mashed potatoes.
• 6 serve with soup spoons.
• 7 note: the spices in this dish are not to be removed before serving.
• 8 it is the kaleidoscope of taste that varies from bite to bite as you bite into a coriander seed, a juniper berry or a caraway seed that makes this dish extraordinary.
• 9 typical menu: sauerfleisch—sour spiced lamb kartoffelpuree—mashed potatoes bier--beer or rotwein—red wine miller's german cookbook.