Mutton Meat in a Caraway Sauce

Sauté the meat, seasoned with pepper and salt, together with parsley, garlic and carrot in olive oil, then extinguish with beef broth. Add nutmeg and lemon and simmer gently for about 1 hour. The meat must be half covered with clear soup and turned again and again.

When the meat is tender, remove it, thicken the clear soup with the flour butter and sift it in a pointed sieve. Immediately add the caraway seeds and let it bubble up repeatedly.

And here in the original: mutton meat in a caraway sauce For this a piece of the breast or possibly rib is the best. For 2 to 3 half kilos, take as much caraway seeds as can be grasped between 3 fingers, put the meat together with the caraway seeds in a pan, add half water and half beef broth, chopped parsley, muscatel, a little bit of pepper and a few small lemons. When the meat is half tender, the fat is skimmed off, a small spoonful of flour is buttered in a piece of butter, stirred into the meat and cooked until it is completely tender. If it is still too fatty when it is served, the fat is skimmed off, and the sauce can also be drained with egg yolk.

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