Cut the lamb into bite-sized cubes and dust with 4 tablespoons of flour.
Heat the clarified butter in the Dutch Oven (or the pot on the stove) and sear the meat in it so that roasted aromas form (it is recommended not to sear the meat all at once, but in three single-layered tranches).
Now put the meat aside on a deep plate, chop the onions and sauté them together with the halved garlic cloves in the Dutch Oven. Then add the tomato paste and leave off the heat for another two to three minutes.
Now deglaze with lamb stock and red wine, releasing the roasted flavors that have settled to the bottom.
Add bay leaves, rosemary, juniper berries, and also the meat (with the meat juices settling in the bottom of the dish!). Bring to a boil once and then simmer gently for about an hour with the lid slightly off.
Add the sliced carrots as well as the celery and the peeled and diced potato pieces. Simmer for another hour with the lid closed.
Now add the peas and simmer for 10 minutes.
Before serving, garnish with finely chopped parsley.
Preparation Tip:
If you don't like lamb, you can use beef or pork instead.
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