← All recipes

🍽️ Tender Lamb Stew with Apple and Cabbage

339 kcal · 30 min · 4 servings

Ingredients

• 1 small white cabbage (approx. 800 g)
• 1 onion
• 200 g tart apples
• 350 g lamb meat (shoulder)
• 3 tbsp ghee
• 200 ml white wine
• 4 juniper berries
• 1 bay leaf
• 1 pinch sugar
• salt
• pepper (from the mill)
• 300 ml meat broth

Instructions

1. 1. Preheat the oven to 150 degrees Celsius fan-forced.
2. 2. Wash the white cabbage and remove the hard core in the center.
3. 3. Cut the cabbage leaves into thin strips.
4. 4. Peel the onion and cut it into small cubes.
5. 5. Wash the apple, cut it into quarters, and remove the core.
6. 6. Slice the apple pieces into thin slices.
7. 7. Wash the lamb meat and pat it dry with kitchen paper.
8. 8. Cut the meat into bite-sized cubes.
9. 9. Heat ghee (clarified butter) in a large pan.
10. 10. Sear the meat on all sides until brown (takes about 2 to 3 minutes).
11. 11. Add the onion cubes to the pan and sweat them briefly.
12. 12. Deglaze the meat with white wine.
13. 13. Place the meat along with the wine liquid, the chopped cabbage, and the apple slices into a clay pot (Römertopf).
14. 14. Add the juniper berries and the bay leaf.
15. 15. Add the sugar.
16. 16. Season everything with salt and pepper to taste.
17. 17. Pour 200 milliliters of meat broth over the ingredients.
18. 18. Close the lid of the pot.
19. 19. Place the pot in the preheated oven.
20. 20. Let the dish cook for 1 to 1.5 hours.
21. 21. If the liquid evaporates too quickly, add a little more meat broth if necessary.
22. 22. Remove the juniper berries and the bay leaf before serving.
23. 23. Taste the dish again and adjust seasoning with salt and pepper.

Nutrition per serving

• kcal: 339
• Protein: 22 g · Fett/Fat: 15 g · Carbs: 19 g