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Lamb Broth Casserole

Recipe author: EAT SMARTER
Lamb Broth Casserole
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572
calories
Calories
2 h. 30 min.
Preparation
easy
Difficulty

Ingredients

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)
2 ⅔ cups
potatoes (sliced)
1
Leek (sliced)
2
carrots (sliced)
1 bunch
1
4 cups
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.