Lamb and Jerusalem artichoke stew
400 g of lamb meat with bones
350 g carrots (I mixed yellow, white and normal carrots)
350 g small Jerusalem artichokes
120 g dried prunes
250 ml beer
2 cloves of garlic
1 pinch of ground coriander
1 bay leaf
½ teaspoon turmeric
2 tablespoons rice flour
½ teaspoon dried lovage and parsnips
1 teaspoon dried celery, leeks and tarragon
Salt and pepper to taste
Wash and cut the lamb into portions. Put in a bowl and pour over the beer. Leave to marinate in the fridge for a couple of hours. Drain and dry before cooking. Saute the meat in a spoonful of olive oil. Put aside when slightly golden brown.
Soften the minced onion and garlic in the same pan. Add a dose of olive oil, if necessary. Sift the flour over and stir vigorously. Dilute with hot water, about half a glass. When the consistence is smooth, pour over the beer marinate and add the carrots, cut into large slices. When boiling resumes, return the meat and its sauce in the pan. Season with all the spices. Reduce the heat and let the dish simmer for about 45 minutes.
Halfway, add the Jerusalem artichokes (washed thoroughly). Leave them whole and unpeeled. When the vegetables and meat turn tender, remove the pan from the heat and let stew, still lidded.
Serve the lamb and artichoke stew hot. Garnish with rice or mashed potatoes.