Lamb stew with horseradish puree and garlic mayonnaise

Course Main course meat
Cuisine Dutch
Servings 4 pax


  • 1,5 kg lamb poulet
  • 5 cloves fermented black garlic
  • Olijfolie
  • 2 trays Tomaat Cherry Sicilië
  • 500 g Aardappelen Dore
  • 1 pot garlic mayonaise
  • 1 Mierikswortel
  • 300 g Knolselderij chopped
  • 100 g Wortelen chopped
  • 1 pot Lamb juice
  • few branches Postelein
  • 1 Citroen grated
  • 1 tblsp Komijnzaad whole seeds
  • 2 tblsp Kerriepoeder
  • 1 tblsp Zonnebloemolie
  • 4 tblsp Tomatenpuree
  • 4 tblsp Poedersuiker
  • 1 dash Gembersiroop
  • 1 brown bread
  • 2 tblsp Bloem



  • Sprinkle the lamb poulet with a generous pinch of salt, cumin seeds and curry powder. Mix everything well. Puree the fermented garlic with the sunflower oil into a smooth paste. Add the garlic paste, half of the tomato puree, powdered sugar and a generous dash of ginger syrup to the lamb poulet. The powdered sugar makes the poulet softer and together with the tomato puree provides a nice shine on the meat. Let the meat marinate for 1.5 hours. Cut the crusts off the bread and make 6 equal rectangles (about 7 by 5 cm). Sprinkle the slices with olive oil (alternately). Sprinkle with some pepper and salt. Bake the slices for 12 minutes at 150 degrees. Halve 3 tomatoes per person and dry them in the oven at 80 degrees for approximately 40 minutes. Cook the potatoes until tender, crush them and sieve through a fine sieve. Mix 1 tablespoon of the garlic mayonnaise into the potatoes and grate fresh horseradish to taste.

Preparation of the lamb

  • Heat a dash of oil in a pan and briefly fry the carrot and celeriac. Add the remaining tomato puree and lamb and fry the lamb so that the flavors are released. Add the lamb gravy and a splash of water, so that the meat is just covered. Let the meat stew for 60 minutes. Remove the carrot and celeriac from the pan. Add flour to bind the moisture and let it simmer for another 30 minutes. The lamb is ready when it still has structure and does not look exactly like pulled pork. Season with salt, pepper and a dash of ginger syrup.


  • Place a dash of potato horseradish puree in the center of the plate. Put the brown country bread toast on it. Generously spoon the lamb on the toast. Playfully add a touch of garlic mayonnaise and potato horseradish puree to the lamb meat. Arrange the dried tomatoes and a few watercress or purslane leaves on the meat. Grate a little bit of lemon over it (this removes the heavy from the lamb and smells delicious when serving the dish) and sprinkle the dish with the lamb gravy.
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