Effortless Lammeintopf (Print Version)
# Ingredients:
01 -
800 g lamb (shoulder or leg)
02 -
450 g carrots
03 -
200 g celery
04 -
½ leek
05 -
4 onions (about 300 g)
06 -
1 garlic clove
07 -
400 g white cabbage
08 -
3 tbsp sunflower oil
09 -
800 ml lamb stock
10 -
1 liter water
11 -
1 tsp ground caraway
12 -
800 g potatoes
13 -
3-4 sprigs thyme
14 -
½ bunch parsley
15 -
Salt
16 -
Pepper
17 -
Cornstarch (if you want it thicker)
# Instructions:
01 -
Pull out the thyme. Taste it and add more seasoning if you want. Thicken with a bit of cornstarch if you need to, toss over parsley, and serve up.
02 -
Drop in potatoes plus the fresh herbs with about 25 minutes left on the clock.
03 -
Pour in the stock and water, then add the leek, cabbage, and spices. Let it cook gently for about one and a half hours.
04 -
Get the lamb sizzling first, then toss in onions, garlic, carrots, and celery for a quick fry together.
05 -
Scrub the carrots, celery, and leek, chop them up. Peel and dice the onions and garlic. Cut up the cabbage.
06 -
Rinse the meat and cut it into chunky cubes, about 3 cm each.
# Notes:
01 -
If you want a twist, swap out potatoes and cabbage for rutabaga or kohlrabi.