Traditional Heidschnuckengulasch with Cranberry Compote

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 cranberry compote, combine cranberries, sugar, water, and lemon juice in a saucepan. Cook over medium heat until the cranberries burst and the mixture thickens.
7. Serve the lamb stew with heathland potatoes and cranberry compote.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.