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🍽️ Hearty Lamb and Vegetable Stew

591 kcal · 30 min · 4 servings

Ingredients

• 800 g lamb meat (e.g. from the shoulder)
• 250 g pearl onions
• 2 garlic cloves
• 250 g floury potatoes
• 300 g baby carrots
• 250 g green asparagus
• vegetable oil (for frying)
• 100 ml dry white wine
• 400 ml lamb stock
• salt
• pepper (from the mill)
• 200 g peas (frozen)

Instructions

1. 1. Rinse the lamb meat under running water and then pat it completely dry with a kitchen towel.
2. 2. Cut the dry meat into bite-sized cubes.
3. 3. Thoroughly wash the onions, garlic, potatoes, carrots, and asparagus.
4. 4. Peel the potatoes and the carrots.
5. 5. Remove the woody ends from the asparagus.
6. 6. Mince the garlic very finely.
7. 7. Cut the peeled potatoes into small cubes.
8. 8. Heat some oil in a large pot.
9. 9. Fry the meat cubes in batches until they are browned all over.
10. 10. Remove the browned meat from the pot and set it aside.
11. 11. Fry the onions and the minced garlic in the remaining fat in the pot.
12. 12. Deglaze the mixture with white wine.
13. 13. Pour in some meat stock (broth).
14. 14. Return the previously removed meat and the potato cubes to the pot.
15. 15. Season the mixture with salt and pepper.
16. 16. Cover the pot and let the stew simmer on low heat for about 1 hour.
17. 17. Stir the stew occasionally during the cooking time.
18. 18. Add a little more meat stock gradually if the liquid evaporates too much.
19. 19. Add the carrots, asparagus, and peas to the stew.
20. 20. Let everything cook together for another 30 minutes on low heat.
21. 21. Finally, adjust the seasoning of the finished dish with salt and pepper.
22. 22. Serve the stew hot.

Nutrition per serving

• kcal: 591
• Protein: 50 g · Fett/Fat: 26 g · Carbs: 35 g