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🍽️ Quick Lamb Stew

396 kcal · 30 min · 4 servings

Ingredients

• 700 g lamb meat (from the leg, kitchen-ready)
• 500 g white cabbage
• 400 g waxy potatoes
• 2 carrots
• 200 g pumpkin flesh
• 2 onions
• 2 garlic cloves
• 2 tbsp vegetable oil
• salt
• pepper (from the mill)
• 1 pinch ground cumin
• 1 bay leaf
• 300 ml meat broth
• 2 tbsp chopped parsley

Instructions

1. 1. Rinse the lamb meat under running water and pat it dry with a kitchen towel.
2. 2. Remove excess fat from the meat and cut it into cubes of about 3 cm.
3. 3. Clean the cabbage, wash it, and cut it into quarters.
4. 4. Cut out the hard core from the cabbage and dice the remaining cabbage as well.
5. 5. Wash the potatoes and carrots thoroughly.
6. 6. Peel the potatoes and carrots and cut them into cubes.
7. 7. Peel the pumpkin and cut the flesh into cubes of approx. 3 cm.
8. 8. Peel the onions and garlic and chop them finely.
9. 9. Heat the oil in your pressure cooker (referred to here as Duromatic) over medium heat.
10. 10. Sauté the chopped onions and garlic briefly in the hot oil.
11. 11. Add the lamb cubes and brown them briefly.
12. 12. Season the meat with salt, pepper, and cumin to your liking.
13. 13. Add the prepared vegetables (cabbage, potatoes, carrots, pumpkin) to the pot.
14. 14. Season the vegetables with salt and pepper as well.
15. 15. Add a bay leaf to the mixture.
16. 16. Pour in the meat or vegetable broth until everything is almost covered.
17. 17. Bring the mixture to a boil briefly.
18. 18. Securely close the lid of the pressure cooker.
19. 19. Cook the dish for 20 minutes on the lowest setting (level 1).
20. 20. Remove the pot from the heat after the cooking time.
21. 21. Wait until the pressure in the pot has completely dissipated before opening the lid.
22. 22. Serve the stew on plates.
23. 23. Garnish the dish with fresh chopped parsley.

Nutrition per serving

• kcal: 396
• Protein: 42 g · Fett/Fat: 12 g · Carbs: 29 g