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🍽️ Hearty Lamb Stew with Colorful Vegetables

508 kcal · 30 min · 4 servings

Ingredients

• 600 g lamb meat (cut into bite-sized pieces)
• 4 carrots
• 2 leek stalks
• 250 g small potatoes
• 100 g corn kernels (from a can)
• 1 large onion
• 2 garlic cloves
• 200 g pumpkin flesh (from a butternut squash)
• 2 tsp dried thyme
• salt
• pepper (freshly ground)
• 1 tsp lemon zest
• 500 ml lamb stock
• ghee

Instructions

1. 1. Peel the carrots and cut them in half crosswise.
2. 2. Cut the carrot halves lengthwise into quarters.
3. 3. Cut the pumpkin flesh into bite-sized cubes.
4. 4. Clean the leek, wash it, and slice it into thick rounds.
5. 5. Wash the potatoes thoroughly.
6. 6. Peel the onion and chop it coarsely.
7. 7. Peel the garlic cloves and cut them in half.
8. 8. Heat one heaped tablespoon of ghee in a large pot.
9. 9. Sear the lamb meat on all sides until browned.
10. 10. Reduce the heat and add the onion, lemon zest, and garlic.
11. 11. Sauté the vegetables and garlic briefly.
12. 12. Add the leek, carrots, pumpkin, and potatoes to the pot.
13. 13. Stir and sauté everything briefly.
14. 14. Deglaze the dish with lamb stock and 300 milliliters of water.
15. 15. Sprinkle the thyme sprigs into the liquid.
16. 16. Bring the stew to a boil and let it boil briefly.
17. 17. Reduce the heat, cover the pot, and let the dish simmer gently for approx. 40 minutes.
18. 18. Stir in the corn kernels shortly before the end of the cooking time.
19. 19. Season the stew to taste with salt and plenty of pepper.

Nutrition per serving

• kcal: 508
• Protein: 38 g · Fett/Fat: 26 g · Carbs: 30 g