Charcoal stew with lamb
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 750 g Leg of lamb (boneless)
- 1 Garlic clove
- 3-4 Tbsp Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 large pointed cabbage
- 400 g Potatoes
- 7-10 Tbsp juice and peel of 1/2 untreated lemon
- 1 pinch Sugar
- 7-10 Tbsp Lemon wheel and lemon balm
Directions
- 1
Wash the lamb, dab dry and dice. Peel garlic. Heat the oil in a pan and fry the lamb well, turning it over. Press garlic through a garlic press or chop finely and add. Season the meat with salt and pepper and add 3/4 litre of water. Cover and stew for about 35 minutes.
- 2
Meanwhile clean the pointed cabbage, cut in half and remove the stalk. Wash the cabbage and cut into coarse strips. Peel, wash and chop the potatoes. Add cabbage and potatoes to the meat 15 minutes before the end of the cooking time. Season pointed charcoal stew with lemon peel and juice, sugar, salt and pepper to taste. Serve garnished as desired with lemon wheels and lemon balm
- 3
Tableware: Palatine ceramics
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