Lamb Broth Casserole

Lamb Broth Casserole
2 h. 30 min.


for 4 servings
1 small Savoy cabbage (quartered and chopped)
5.333 cups lamb (from the leg, fat trimmed, diced)
2 onions (finely chopped)
2 cloves garlic (finely chopped)
ground Caraway seed
2 ⅔ cups potatoes (sliced)
1 Leek (sliced)
2 carrots (sliced)
1 bunch parsley
1 bay leaf
4 cups Beef stock
½ lemon (zest grated)
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Preparation steps

Step 1/5
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
Step 2/5
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.
Step 3/5
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.
Step 4/5
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.
Step 5/5
Cook for a further 30 minutes without the lid. Season to taste, sprinkle with the remaining parsley and the lemon zest and serve.