Lamb stew with savoy cabbage and carrots

Name: Lamb stew with savoy cabbage and carrots
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1.2 kg Lammkeule; 750 g Savoy cabbage; 375 g Carrots; 1 (approx. 250 g) Vegetable Onion; 1/2 bunch Thyme; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 l clear broth (instant)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1.2 kg Lammkeule
750 g Savoy cabbage
375 g Carrots
1 (approx. 250 g) Vegetable Onion
1/2 bunch Thyme
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 l clear broth (instant)

Directions

1
Wash the meat, dab dry, remove from the bone and cut into large cubes. Clean and wash the savoy cabbage and cut the stalk. Cut the savoy cabbage roughly into strips. Wash and peel the carrots and leave some of the stalks to stand as desired.
2
Peel and slice the onion. Wash the thyme, dab dry and chop. Heat the oil in a frying pan and fry the meat in it thoroughly. Sprinkle with salt, pepper and thyme. Pour in the stock, bring to the boil and mix in the vegetables.
3
Cover and braise in the preheated oven (electric cooker: 200 °C / gas: level 3) for approx. 1 1/4 hours. Season stew with salt and pepper. Boiled potatoes taste good with it.