Lamb broth casserole 

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Difficulty:easy
Preparation:150 min
Ready in:150 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories572 kcal(29%)
Protein56 g(112%)
Fat23 g(29%)
Carbohydrates36 g(14%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1small Savoy cabbage quartered and chopped
5 ⅓ cupslamb from the leg, fat trimmed, diced
2onions finely chopped
2 clovesgarlic finely chopped
ground Caraway seed
2 ⅔ cupspotatoes sliced
1Leeks sliced
2carrots sliced
1 bunchparsley
1bay leaves
4 cupsBeef stock
½lemons zest grated
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Directions

1 Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2 Place a layer of savoy cabbage on the bottom of a pot. Add some lamb, onions and garlic. Season with salt, ground black pepper and a pinch of caraway.
3 Add a layer of potatoes, leek and carrots and season again. Carry on layering the pot like this until all ingredients have been used up. Finish with a layer of vegetables. Place half the parsley and the bay leaf on the top and add the stock.
4 Cover and transfer to the bottom of the oven. Cook for about 1 1/2 hours, then open the lid and remove the bay leaf and the parsley.
5 Cook for a further 30 minutes without the lid. Season to taste, sprinkle with the remaining parsley and the lemon zest and serve.
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