Gelre-style lamb stew

‘Pannegies’

450 grams/1 lb lamb
30 grams/1oz butter or olive oil
2 onions
2 tbsp flour
2½dl/1 cup stock
salt and pepper
nutmeg
parsley
1 tbsp cream

Cube the meat. Heat the butter or olive oil in a heavy skillet and quickly sear and brown the lamb pieces on all sides. Peel and chop the onions. Take the meat from the pan and sautee the onion flakes till glazed. Add the meat and lower the heat. Sprinkle the flour over the meat and onions and mix well. Add, bit by bit, the stock, stirring all the time. Season with salt, fresh-ground pepper and nutmeg. Clean and chop the parsley, add to the mix, bring to a boil, then turn down the heat. Put a lid on the pan and let simmer for 90 minutes. Before serving, stir in the cream.

Serve with boiled or oven-roasted new potatoes and green beans.