Suckling stew with roasted pumpkin and mayonnaise

Here's how to make it

Suckling stew preparation:

1. Remove the meat from the refrigerator and let it come to room temperature.
2. Sprinkle the sukadelappen with salt and pepper and dust lightly with flour.
3. Heat the olive oil or butter in a large skillet over medium-high heat. Brown the sukada steaks on both sides (about 3-4 minutes per side). Then remove the meat from the pan and set aside.
4. In the same pan, add the chopped onions, carrots and garlic and fry for 5 minutes until soft.
5. Add the tomato paste and fry for another 2 minutes.
6. Pour the red wine into the pan and scrape the cinders loose with a wooden spoon. Let the wine reduce for 5 minutes.
7. Add the beef stock, bay leaves, thyme and vinegar.
8. Put the meat back into the pan.
9. Bring everything to a boil, then lower the heat and simmer the sukade for 3 hours with the lid on the pan. Turn the meat occasionally.

Baked potatoes:

1. Cook the potatoes in lightly salted water until almost tender, about 10 minutes.
2. Drain and let them steam dry.
3. Heat 3 tbsp olive oil or butter in a large skillet. Add the potatoes and cook over medium-high heat until golden brown and crispy, about 10-15 minutes.
   Season with paprika, rosemary, salt and pepper.

Roasted pumpkin:

1. Pumpkin seasoning: Preheat the oven to 200°C. Mix the diced pumpkin with olive oil, cumin, cinnamon (optional), salt and pepper
2. Pumpkin roasting: Spread the pumpkin on a baking sheet and place in the oven for 25-30 minutes, or until the pumpkin is soft and begins to turn golden brown.

Enjoy your meal!