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🍽️ Lamb Pan with Savoy Cabbage and Mushrooms

281 kcal · 30 min · 4 servings

Ingredients

• 100 g fresh mushrooms
• 200 g cherry tomatoes
• 3 carrots
• 2 garlic cloves
• 1 onion
• 200 g savoy cabbage
• 600 g lamb meat (kitchen-ready, from the leg)
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 100 ml meat broth
• 1 pinch ground cumin
• 1 pinch ground cinnamon
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Clean the mushrooms and slice them.
2. 2. Wash the tomatoes and cut them in half.
3. 3. Peel the carrots.
4. 4. Cut the carrots lengthwise into quarters.
5. 5. Cut the carrot pieces into pieces about 4 centimeters long.
6. 6. Peel the garlic and the onion.
7. 7. Slice the garlic into thin slices.
8. 8. Cut the onion into thin strips.
9. 9. Wash the savoy cabbage.
10. 10. Remove the hard leaf ribs from the savoy cabbage.
11. 11. Cut the savoy cabbage leaves into thin strips.
12. 12. Wash the lamb meat.
13. 13. Pat the meat dry with a kitchen towel.
14. 14. Remove any sinews or fat from the meat.
15. 15. Cut the meat into bite-sized pieces.
16. 16. Heat oil in a large pan.
17. 17. Fry the meat well on all sides.
18. 18. Season the meat with salt and pepper to taste.
19. 19. Remove the meat from the pan and set it aside.
20. 20. Add the mushrooms to the hot pan.
21. 21. Fry the mushrooms.
22. 22. Remove the mushrooms from the pan and set them aside.
23. 23. Add the carrots, savoy cabbage, onion, and garlic to the pan.
24. 24. Sauté the vegetables briefly.
25. 25. Pour the broth over the vegetables.
26. 26. Add the spices.
27. 27. Simmer everything over medium heat for 5 to 7 minutes.
28. 28. Add the prepared meat back to the pan.
29. 29. Add the prepared mushrooms back to the pan.
30. 30. Add the halved tomatoes to the pan.
31. 31. Simmer everything for another 4 to 5 minutes.
32. 32. Taste the dish and adjust seasoning if needed.
33. 33. Finely chop fresh parsley.
34. 34. Sprinkle the dish with the parsley.
35. 35. Serve the pan in small bowls.

Nutrition per serving

• kcal: 281
• Protein: 35 g · Fett/Fat: 11 g · Carbs: 10 g