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🍽️ Hearty Lamb and Savoy Cabbage Stew

444 kcal · 30 min · 4 servings

Ingredients

• 600 g lamb meat (leg)
• 1 tbsp ghee
• 0.5 tsp cumin seeds
• 800 ml meat broth
• 800 g savoy cabbage
• 600 g waxy potatoes
• 50 ml whipping cream (min. 30% fat content)
• salt
• pepper (from the mill)
• 2 tbsp crème fraîche

Instructions

1. 1. Rinse the lamb meat under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the lamb meat into coarse cubes.
4. 4. Heat the ghee (clarified butter) in a large pot.
5. 5. Sear the lamb meat cubes briefly.
6. 6. Add the cumin to the meat.
7. 7. Deglaze the meat with the meat broth.
8. 8. Cover the pot with a lid.
9. 9. Let the stew simmer for half an hour.
10. 10. Remove the outer leaves and the hard core from the Savoy cabbage.
11. 11. Wash the Savoy cabbage thoroughly.
12. 12. Halve the Savoy cabbage.
13. 13. Cut the Savoy cabbage into small pieces.
14. 14. Wash the potatoes.
15. 15. Peel the potatoes.
16. 16. Cut the potatoes into coarse cubes.
17. 17. Add the prepared vegetables to the meat in the pot.
18. 18. Pour in a little more meat broth if necessary.
19. 19. Stir in the cream.
20. 20. Season the stew with salt and pepper.
21. 21. Let the stew cook for another 25 minutes.
22. 22. Taste the dish and adjust seasoning if needed.
23. 23. Fill the stew into soup plates.
24. 24. Garnish the dish with crème fraîche.

Nutrition per serving

• kcal: 444
• Protein: 41 g · Fett/Fat: 17 g · Carbs: 31 g