Zutaten:
1 kg diced Irish lamb (prefer shoulder cut)
2 bay leaves
Drizzle of rapeseed oil
2 cloves of garlic, crushed
1 onion, peeled and diced
1 carrot, peeled and diced
½ leek, diced
1 parsnip, peeled and diced (Pastinake)
2 sprigs of fresh thyme
Freshly ground black pepper
4 potatoes, peeled and diced
2 litres warm chicken stock
Handful of young cabbage leaves, chopped
Zubereitung:
Picture Top:
left and center: preparation
right: sweating vegetables
Heat a casserole pot, add the oil and sweat the vegetables, starting with the garlic and onion and followed by the carrot, leek and parsnip.
Add the sprigs of thyme and the remaining bay leaf. Season with black pepper. Sweat for roughly 5 minutes, stirring all the time, then add the diced potato.
Picture bottom:
left: adding the meat to the vegetables
center: after 1 hour ...
right: served
Drain the lamb and immediately add the meat to the vegetables. Cover with the warm stock. Put on the lid and simmer for about 1 hour, stirring occasionally
After an hour, add the chopped cabbage and check if the lamb is tender. If not, cook for a further 20 minutes.
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