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Brown salted and fresh ground peppered 1-3 lbs lamb in 1-2T butter. about 10min. Remove and save.
Saute 1 med onion, 6 cloves garlic, 2 celery stalks, and 3-4 carrots in remaining butter and juice, adding some more olive oil. Add 2-3 star anise, 1/2 tsp celery seed, 1 bay leaf, and more ground pepper. Add 12 sliced figs (stem removed), 2 chopped apples, 2 cut sweet potatoes, and 2 sweet turnips. Bring to simmer and brown. Add the lamb back in and cover with 1-2 quarts of broth. Simmer for an hour or so. Stir in 1-2 Tbls vinegar, like apple cider or champagne.
Serve over a bed of steamed kale in bowls.