Stew à la Irish stew

Ingredients

Directions

1. 1

   Clean or peel, wash and chop the soup vegetables. Put lamb bones with soup greens, peppercorns and bay leaf in a large pot and cover with 2 litres of water. Slowly bring to the boil and simmer gently at reduced heat for about 1 hour

2. 2

   Clean, wash and cut the white cabbage into pieces. Peel and roughly dice the onions. Wash the lamb and pat dry. Then cut into cubes of about 2 cm. Peel and dice the potatoes

3. 3

   Heat 2 tablespoons of oil in a large pot. Brown the meat in it in 2 portions. Season each portion with salt, pepper and caraway. Take out the meat

4. 4

   Heat 2 tablespoons of oil in the frying fat. Brown the onions, white cabbage and potatoes for about 5 minutes. Season with salt, pepper and caraway

5. 5

   Pour the lamb stock through a fine sieve. Add onion soup powder to the hot stock and dissolve. Add the stock and meat to the vegetables. Cover and cook over medium heat for about 45 minutes. Meanwhile wash pumpkin, cut into quarters, remove seeds. Cut pumpkin into pieces

6. 6

   After about 45 minutes add pumpkin to the stew and cook for another 20 minutes. Wash marjoram, shake dry, pluck leaves from the stalks and chop coarsely. Season the stew, place in bowls and sprinkle with marjoram