Apple Lamb Stew

(*) The recipe is enough for two or three people, depending on their hunger.

Note: prepare the day before!

Remove all tendons from the meat, stand a small fat edge and cut into two cm cubes. Season the meat cubes with salt and season with pepper, put them together with bay leaf and chopped marjoram in a suitable bowl and fill with cider until the meat is covered. Marinate in the refrigerator for one night.

Drain the meat and collect the marinade. Heat two-thirds of the clarified butter in a saucepan and brown the meat. Evaporate any liquid. Add the onions, mix very well, let the onions color a little. Then add garlic and half of the peeled and sliced apples(*), fill up with the collected marinade. Stew at low temperature for about thirty minutes, then season.

In the meantime, peel the remaining apples, cut them into wedges and fry them in the remaining clarified butter.

Arrange the ragout on heated plates, place the apple slices on top.

Serve with diced potatoes or baguette.

(*) The apple slices will boil away and bind the ragout.

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