LAMB WITH SPIRIT

Oil for frying
500 g lamb ragout meat (e.g. shoulder)
¾ tsp salt A little pepper
4 garlic cloves
½ leek
400 g carrots
1½ dl white wine
1 dl meat stock
¾ dl Appenzeller Alpenbitter
500 g waxy potatoes
1 sprig of rosemary
¾ tsp salt
A little pepper

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Heat oil in roasting pan, brown meat in portions for approx. 5 min. each time, remove, season. Slice garlic cloves lengthwise into sticks, cut leek into four lengthwise, halve carrots lengthwise. Cut leek and carrots into approx. 4 cm pieces.

Dab away any excess cooking fat, add a little oil, sauté vegetables, add wine, stock and Appenzeller Alpenbitter and bring to the boil. Reduce heat, return meat to pan, cover and simmer on a low heat for approx. 1¼ hrs. Cut potatoes into cubes approx. 2 cm in size, add to mixture together with rosemary, simmer for another 15 min. or so until done, season.