Turnip lamb stew

Name: Turnip lamb stew
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 300 g Lamb goulash from the leg; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 800 g Turnip; 500 g very small potatoes; 1 bunch of greens; 1/2 bunch Marjoram

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

300 g Lamb goulash from the leg
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
800 g Turnip
500 g very small potatoes
1 bunch of greens
1/2 bunch Marjoram

Directions

1
Wash the lamb and dab dry. Heat oil. Fry the meat for about 10 minutes at high heat, turning it over. Season with salt and pepper. Stir in tomato paste. Deglaze with 1 litre water.
2
Braise without lid for about 30 minutes. In the meantime peel and wash the turnip and potatoes. Cut the turnip into cubes. Clean and wash the soup vegetables, peel if necessary and cut into small pieces.
3
Add the prepared vegetables to the lamb pot. Add another 1 litre of water, season again with salt. Cover and cook for about 40 minutes. Wash and chop the marjoram and add to the stew. Season again and serve garnished with marjoram.