German Lamb Goulash with Traditional Sides

Method

1. In a large pot, brown the lamb with oil.
2. Add onions, carrots, and garlic, and cook until softened.
3. Mix in tomato sauce and beef stock, then simmer for 1.5 hours.
4. Prepare heathland potatoes by boiling and then sautéing with butter and salt.
5. Cook apples and red cabbage with cinnamon until tender.
6. Add cranberries and simmer until thickened.
7. Serve the goulash with the side dishes.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.