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🍽️ Hearty Lamb Stew

560 kcal · 30 min · 4 servings

Ingredients

• 1 large stalk leek
• 2 garlic cloves
• 800 g lamb meat (e.g. from the shoulder)
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 600 ml lamb stock
• salt
• pepper (from the mill)
• 2 tbsp capers
• 600 g potatoes
• salt
• 1 handful chives

Instructions

1. 1. Thoroughly wash the leek under running water.
2. 2. Trim off the tough ends of the leek.
3. 3. Halve the leek lengthwise.
4. 4. Cut the leek into pieces about 10 centimeters long.
5. 5. Peel the garlic cloves.
6. 6. Finely chop the garlic.
7. 7. Rinse the meat briefly under cold water.
8. 8. Pat the meat dry with kitchen paper.
9. 9. Cut the meat into cubes of about 5 centimeters.
10. 10. Heat oil in a large pot or casserole dish.
11. 11. Brown the meat cubes on all sides.
12. 12. Add the prepared leek and garlic to the pot.
13. 13. Sweat the vegetables briefly.
14. 14. Stir the tomato paste into the meat and vegetable mixture.
15. 15. Deglaze the mixture with the stock.
16. 16. Season the stew with salt and pepper.
17. 17. Let the stew simmer gently covered for about 1.5 hours.
18. 18. Add the capers to the stew.
19. 19. Stir the stew occasionally.
20. 20. Add more stock or water if needed.
21. 21. Wash the potatoes thoroughly.
22. 22. Cook the potatoes in plenty of salted water for about 20 minutes.
23. 23. Wash the chives.
24. 24. Pat the chives dry.
25. 25. Cut the chives into fine rings.
26. 26. Set aside a few chive stalks for decoration.
27. 27. Peel the cooked potatoes.
28. 28. Serve the potatoes on shallow plates.
29. 29. Add the stew to the plates alongside the potatoes.
30. 30. Garnish the dish with the reserved chives.

Nutrition per serving

• kcal: 560
• Protein: 45 g · Fett/Fat: 30 g · Carbs: 35 g