Pumpkin-lamb stew
easy
90 mins
90 mins
Ingredients
- 500 g Pumpkin
- 250 g Potatoes
- 250 g Carrots
- 1 Stalk leek (leek)
- 1 kg Lamb bone slices (approx. 125 g each)
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3/4 l clear broth (instant)
- 1 collar curly parsley
- 1 untreated lemon
Directions
- 1
Peel the pumpkin, scrape out the seeds with a spoon. Peel and wash potatoes. Cut both into cubes. Peel and slice carrots. Clean, wash and cut leek into rings.
- 2
Wash the meat and dab dry. Fry on both sides in hot oil. Season with salt and pepper. Fry over medium heat for about 15 minutes. Add prepared vegetables and stock. Cover and stew for about 30 minutes. In the meantime wash parsley, dab dry and chop. Wash lemon, grate peel thinly and squeeze juice. Season lamb stew with 1-2 tablespoons lemon juice, salt and pepper.
- 3
Add prepared vegetables and stock. Cover and stew for about 30 minutes. In the meantime wash parsley, dab dry and chop. Wash lemon, grate peel thinly and squeeze juice. Season lamb stew with 1-2 tablespoons lemon juice, salt and pepper. Sprinkle lemon zest and parsley over it and serve
- 4
Cutlery: Schwietzke
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