- 100 grams fresh button Mushroom
- 200 grams Cherry tomatoes
- 3 carrots
- 2 garlic
- 1 onion
- 200 grams Savoy cabbage
- 600 grams lamb (ready to cook, from the leg)
- 2 tablespoons olive oil
- peppers (freshly ground)
- 100 milliliters Beef broth
- 1 pinch ground Cumin
- 1 pinch ground cinnamon
- 2 tablespoons freshly chopped parsley
Wipe the mushrooms clean and cut into slices. Rinse and halve the tomatoes. Peel the carrots, cut lengthwise into quarters, and then slice into 4 cm (approximately 1 1/2 inch) pieces. Peel the garlic and onion. Cut the garlic into thin slices and cut the onion into thin slices.
Rinse the cabbage and drain well. Seperate the leaves, place flat on the cutting board, and slice the leaves into thin strips.
Rinse the lamb, pat dry with paper towels, and cut into bite-size pieces. Sauté the lamb in a hot large pan with oil until browned. Season with salt and pepper and transfer to a bowl. In the same pan as you browned the lamb, place the mushrooms. Saute until golden and soft and then transfer to the bowl with the lamb. Place the carrots, cabbage, onion, and garlic in the pan and saute for a few minutes until soft. Add the broth and the spices. Bring to a boil and then simmer over medium heat for 5 to 7 minutes. Return the lamb and mushrooms to the pot. Add the tomatoes. Stir to combine and then simmer for 4 to 5 minutes. Adjust seasonings as needed. Sprinkle with chopped fresh parsley and place in bowls to serve.