Lamb Broth Casserole

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 lemon (zest grated)

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Difficulty:

easy

Difficulty

Preparation:

2 h. 30 min.

Preparation

Calories:

572

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	572 kcal	(27 %)
Protein	56.31 g	(57 %)
Fat	23.42 g	(20 %)
Carbohydrates	36.16 g	(24 %)
Sugar added	0 g	(0 %)
Roughage	6.04 g	(20 %)

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more nutritional values

Vitamin A	796.87 mg	(99,609 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.64 mg	(5 %)
Vitamin B₁	0.33 mg	(33 %)
Vitamin B₂	0.56 mg	(51 %)
Niacin	22.27 mg	(186 %)
Vitamin B₆	0.63 mg	(45 %)
Folate	119.2 μg	(40 %)
Pantothenic acid	1.63 mg	(27 %)
Biotin	7.28 μg	(16 %)
Vitamin B₁₂	5.47 μg	(182 %)
Vitamin C	48.86 mg	(51 %)
Potassium	1,237.22 mg	(31 %)
Calcium	128.74 mg	(13 %)
Magnesium	88.44 mg	(29 %)
Iron	6.7 mg	(45 %)
Iodine	1.5 μg	(1 %)
Zinc	13.43 mg	(168 %)
Saturated fatty acids	8.71 g
Cholesterol	173.62 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

small Savoy cabbage (quartered and chopped)

5.333 cups

lamb (from the leg, fat trimmed, diced)

onions (finely chopped)

2 cloves

garlic (finely chopped)

ground Caraway seed

2 ⅔ cups

potatoes (sliced)

Leek (sliced)

carrots (sliced)

1 bunch

parsley

bay leaf

4 cups

Beef stock

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.