← All recipes

🍽️ Lamb Stew with Savoy Cabbage

331 kcal · 30 min · 4 servings

Ingredients

• 2 large onions
• 2 garlic cloves
• 500 g lamb meat (leg)
• 800 g savoy cabbage
• 300 g firm-boiling potatoes
• 2 tbsp rapeseed oil
• 2 tsp curry powder
• 1 l meat broth
• salt
• pepper (from the mill)
• 80 g yogurt (or sour cream)

Instructions

1. 1. Peel the onions and garlic. Dice both ingredients very finely.
2. 2. Cut the lamb meat into bite-sized cubes.
3. 3. Wash the savoy cabbage thoroughly.
4. 4. Cut the savoy cabbage lengthwise into quarters.
5. 5. Remove the hard core from the savoy cabbage.
6. 6. Cut the savoy cabbage into small pieces.
7. 7. Peel the potatoes.
8. 8. Wash the peeled potatoes.
9. 9. Dice the potatoes.
10. 10. Heat the oil in a large pot.
11. 11. Fry the lamb meat in batches until browned all over.
12. 12. Remove the browned meat from the pot and set it aside.
13. 13. Sauté the onions and garlic in the remaining fat until translucent.
14. 14. Add the potatoes and savoy cabbage to the vegetables.
15. 15. Sauté the vegetables briefly.
16. 16. Stir the curry powder into the vegetables.
17. 17. Fold the lamb meat back into the vegetables.
18. 18. Pour in the broth.
19. 19. Season the stew with salt and pepper.
20. 20. Let the stew simmer for about 20 minutes.
21. 21. Portion the stew into small bowls.
22. 22. Add a dollop of yogurt to each serving.
23. 23. Sprinkle some curry powder over the stew.

Nutrition per serving

• kcal: 331
• Protein: 35 g · Fett/Fat: 11 g · Carbs: 21 g