Name: Lamb Broth Casserole
Total time: 2 h 30 min
Yield: 4
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 lemon (zest grated)

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)

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

Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.

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.

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.

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.

Cook for a further 30 minutes without the lid. Season to taste, sprinkle with the remaining parsley and the lemon zest and serve.