Finn-Erik Cooks - Lamb in cider, with apple cream , umami syrup and crispy potato skins

Recipe below video.

For two people you need:

500 grams of lamb shoulder
1 bottle of dry apple cider (750 ml)
2 tbs fresh ginger
4 shallots
2 cloves of garlic
1/2 soy sauce
1 ts Dijon mustard
2 potatoes
​1/2 ts curry powder
1 sour apple
1 dl light sour cream
7-8 lompe (soft flat bread made of potatoes)
Dill for garnish

Dried spices:
4-5 porcini slices
3-4 bay leaves
Chili
1 ts coriander seeds
1 ts fennel seeds

​
I'm using a cast iron casserole for this dish. 

Roughly chop shallots, ginger and garlic.

It's important to use a cut of meat that has sufficient marbling and sits on the bone. Using a to lean cut will only make the dish less flavourful and dry.
​
Heat the casserole with some olive oil and brown the lamb.

Add ginger, shallots and garlic. Pour in the cider.

Add Dijon, soy sauce and your dried spices.

Put a lid on it and cook in oven at 120 degrees Celcius for 5 hours. 

Make the apple cream.
Add apple chunks, sour cream. a splash of olive oil and a pinch of salt to a hand blender. Run it until light chunky.

Peel some potato skins and fry in pan using olive oil. Apply medium heat to the pan, as you don't want to burn them. When crisp, drain on kitchen paper and add salt and curry powder.

When the meat is done, take it out and pull it.

Strain the liquid and reduce until syrup.

Cut the lompe in bite size circles using a baking ring or a cup. Plate the dish starting with lompe, then build with meat, syrup, apple cream and crispy potato. Enjoy! :)