Cut the lamb into 3 cm cubes and salt. Sauté the onions and garlic in hot butter, add the diced carrots and celery and fry.
Mix in the meat and fry briefly as well. Stir in the tomato puree, sauté, deglaze with red wine and reduce.
Pour in soup, cover and let simmer for about 1 hour at low heat until the meat is tender. Mix some flour with a little water and thicken the sauce slightly with it. Let it cook for a short time. Then stir in crème fraîche and season with cayenne pepper, thyme and salt.
Serve the lamb, sprinkle with egg cubes and wild garlic.
Preparation Tip:
Potatoes, polenta or potato and wild garlic puree as a side dish.
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