German Heidschnuckengulasch with Heathland Potatoes and Apple Cabbage

Method

1. In a large pot, heat some oil and brown the lamb cubes on all sides. Remove and set aside.
2. In the same pot, sauté the onion, carrots, and potatoes until softened.
3. Add the lamb back to the pot, then pour in the red wine and beef broth. Season with thyme, marjoram, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 1.5-2 hours until the lamb is tender.
5. While the stew simmers, prepare the heathland potatoes by boiling until tender, then mashing with butter and salt.
6. For the apple cabbage, sauté the sliced apple in butter until softened, then add the apple cider and simmer until reduced.
7. Serve the lamb stew with heathland potatoes and apple cabbage.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.