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Cut meat into 2 cm cubes. Peel and chop onions.
Fry meat in a pot 3 minutes, add salt and pepper and remove from the pot.
Add and fry onions a few minutes. Add garlic, cardamom, fennel seeds,
ginger and bay leaves and roast a few minutes more. Pour in broth, add
meat, season with salt and pepper, bring to a boil and simmer for 90
minutes.
Peel potatoes and cut into slices. Add them to the ragout and let all
simmer for about 30 minutes, until potatoes are firm to the bite. |
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