Name: Lamb broth casserole
Total time: 2 h 30 min
Yield: 4
Cuisine: European, Irish
Ingredients: 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; 2.667 cups potatoes sliced; 1 Leek sliced; 2 carrots sliced; 1 bunch parsley; 1 bay leaf; 4 cups Beef stock; 0.5 lemons zest grated

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Difficulty:	easy
Preparation:	150 min
Ready in:	150 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	572 kcal	(29%)
Protein	56 g	(112%)
Fat	23 g	(29%)
Carbohydrates	36 g	(14%)
Added Sugar	0 g	(0%)
Roughage	6 g	(20%)
Vitamin A	796.87 µg	(100%)
Vitamin D	0 µg	(0%)
Vitamin E	0.64 mg	(5%)
Vitamin B1	0.33 mg	(30%)
Vitamin B2	0.56 mg	(40%)
Niacin	22.27 mg	(139%)
Vitamin B6	0.63 mg	(45%)
Folate	119.2 µg	(60%)
Pantothenic Acid	1.63 mg	(27%)
Biotin	7.28 µg	(15%)
Vitamin B12	5.47 µg	(219%)
Vitamin C	48.86 mg	(61%)
Potassium	1237.22 mg	(62%)
Calcium	128.74 mg	(16%)
Magnesium	88.44 mg	(24%)
Iron	6.7 mg	(48%)
Iodine	1.5 µg	(1%)
Zinc	13.43 mg	(134%)
Saturates	9 g
Uric Acid	0 g
Cholesterol	173.62 mg

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Ingredients

For servings

1	small Savoy cabbage quartered and chopped
5 ⅓ 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	Leeks sliced
2	carrots sliced
1 bunch	parsley
1	bay leaves
4 cups	Beef stock
½	lemons 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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