Cut the lamb into coarse bites and roll them well in flour. Heat oil in a pan and fry the meat briefly. Transfer it to a glass cook pot with a lid and add the cleaned and coarsely chopped carrots and onions.
Mix with all the spices and finally add the broth of the boiled lamb offal, beer and lovage sprigs. Put the lid on and put it to bake in a low oven for 2 hours and 30 minutes.