Lamb Broth Casserole

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)

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Recipe author: EAT SMARTER

My cookbook

572

calories

Calories

2 h. 30 min.

Preparation

easy

Difficulty

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Ingredients

for 4 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

4 cups

lemon (zest grated)

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.

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