- 500 g Lamb cut into cubes
- 500 g Mushrooms
- 2 tablespoons Butter
- 4 Chopped onions
- Salt to taste
- Black pepper q.b.
- 1 branch Rosemary
- ½ cup hot water
Melt the butter in a saucepan and roast the lamb and onions.
Sauté the mushrooms in the butter and add them to the casserole with the lamb.
Now incorporate hot water and cover the saucepan letting it simmer for 10-15 minutes.
At this point add salt and pepper and add the rosemary and continue to cook over low heat for about 10 minutes.
If you want a liquid consistency for the sauce, add more water.