Emmental Style Lamb Stew

As you can gather from the name of the dish, we are starting Swiss Weeks here at the Moevenpick and of course I share all the recipes with you. We have Swiss weeks because on the 1st of August is the Swiss National day.

I want to start this series with a rather unusual dish, the Emmental Style Lamb Stew. Unusual because the Emmental in the Bernese Mountains is not well known of having a lot of lamb, it is cow country as everybody can believe with the lovely Emmental cheese coming from here. I mean the real Emmental Cheese, the one with the big holes but still lovely taste, don't get mixed up with other Emmental cheeses, not the same

The other strange part of this dish is the saffron, there is no saffron in the Emmental, but still, this dish is a very well know classic in Swiss cuisine, you make sense of it, I can't, but still love the dish and that is why I give you now the recipe

Even with all these odds, this this is as traditional as the Roesti or the sliced veal Zurich style, it is well known in Switzerland and simply delicious, so try it out, here is the recipe

2.2 Kg Lamb shoulder
250 G Onions
2 Ea Bayleaves
2 Ea Gloves
1.6 L Beef stock
2 Ea Sage
5 G Saffron
15 G Salt
100 G Shallots
200 G Carrots
50 G Butter
50 G Flour
400 Ml Cream

Cut the lamb in 2 cm cubes
Add the beef to the stock, then add onion bayleaves, saffron and gloves
Simmer for 45 minutes
Add shallots and carrots, simmer till meat is soft
Mix butter with flour, add to the lamb
Then add the cream and season

Serves 10 portions