Lamb stew
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
2
- 400 g Leg of lamb (without bone)
- 1-2 Garlic cloves
- 150 g Shallots
- 1 TABLESPOON clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp some juniper berries
- 7-10 Tbsp dried rosemary
- 1/2 l Vegetable broth
- 150 g Carrots
- 200 g Potatoes
- 150 g Beans
- 200 g White cabbage
- 7-10 Tbsp fresh rosemary and mint
Directions
- 1
Wash the leg of lamb, cut into cubes and pat dry. Peel the garlic and press it through a garlic press. Peel the shallots. Fry garlic and shallots in hot clarified butter. Add diced lamb and fry vigorously. Season with salt, pepper, juniper berries and dried rosemary. Deglaze with broth.
- 2
Cover and cook for about 30 minutes. In the meantime peel and wash the carrots and potatoes and cut them into small pieces. Clean and wash the beans and white cabbage and cut them into bite-sized pieces. Cook the prepared vegetables for about 8 minutes in boiling salted water. Then drain and add to the lamb stew 5 minutes before the end of the cooking time. Season to taste again and serve garnished with fresh rosemary and mint as desired
- 3
City
Nutrition Facts
KCAL
670 kcal
670 kcal
CARBS
26 g
26 g
FATS
43 g
43 g
PROTEINS
42 g
42 g
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