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Sweet and sour fricassee of lamb with beets and onions

fricassee of lamb

Serves 4


400 gr carrots
400 gr yellow and/or candy beets
4 new onions
500 gr shoulder of lamb, cut into cubes
20 gr butter
4 tbsp flour
1 dl apple cider vinegar
40 gr sugar
2 dl cold pressed apple juice
8 dl veal or chicken stock
2 tbsp cornstarch
salt, pepper
2-6 tbsp gastrique (see bottom of recipe)


800 gr potatoes
1 dl low-fat milk
2 tbsp cold-pressed rapeseed oil

1 bunch flat-leaf parsley
4 slice(s) wholemeal bread

Plum Ketchup

300 gr plums
2 shallots
2 pcs dried licorice root, 10-15 cm in total
2 dl plum vinegar or cider vinegar
1 dl dark syrup
salt, pepper


1,25 dl balsamic apple or plum vinegar
100 gr sugar

1) Prepare the vegetables and herbs.

2) Fricassee: Cut carrots, beets and onion into coarse cubes. Brown the meat with butter in a very hot pan with high sides or in a wide bottomed saucepan. When the meat has a nice brown color, then sprinkle it with flour. Add the vegetables and let it all cook for approx. 2 minutes. Then add the vinegar, sugar, juice and stock, and let simmer approx. 45 minutes. Prepare the mash in the meantime.

3) Mash: Peel the potatoes and boil them in unsalted water until they are fully cooked. Strain the water from the potatoes and let the remaining water vaporize. Add the low-fat milk and rapeseed oil, and mash the potatoes with a whisk. Season the mash with salt and pepper.

4) When the meat is tender, mix the cornstarch with 3 tbsp. water, and pour the mass into the fricassee while stirring to thicken the fricassee. Season the dish with salt and pepper, and add 1-3 tbsp. gastrique after taste, so there is a good balance between sweet and sour.

5) Plum Ketchup: Boil all ingredients together for 15-25 minutes until it has the right consistency. Remove the licorice roots, blend the ketchup, and season it. Pour the hot ketchup into a scalded glass.

6) Dinnertime: Chop the parsley leaves coarsely, and sprinkle them over the dish. Serve the fricassee and mash with bread and plum ketchup and perhaps some mustard.

Gastrique: Melt the sugar to caramel in a pan or in a heavy-based saucepan. Pour in the vinegar and let it cook until caramel is dissolved, and the mass has the consistency of syrup with bitter, sour and sweet tones. Keep the gastrique in a bottle in the refrigerator or on the kitchen shelf.


Source: Ny Nordisk Hverdagsmad page 108-109 + 113