1 portion contains approximately:
| 323 | kcal |
| 31 g | protein |
| 11 g | fat |
| 25 g | carbohydrates |
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240 g lamb, from the shoulder
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1 tbsp rapeseed oil
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40 g onions
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400 ml vegetable stock
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150 g carrots
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250 g green beans
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100 g white cabbage
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100 g potatoes
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tsp caraway
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1 bay leaf
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1 tbsp chopped parsley
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Salt
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Pepper
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1
Rinse the meat under cold water, pat dry, and cut into 2-cm cubes.
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2
Sear in the oil. Peel and dice the onion, then add to the pot and continue to cook. Pour in half of the vegetable stock, let simmer.
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3
In the meantime, wash and clean the vegetables before cutting them into slices.
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4
Peel and dice the potatoes.
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5
Now add the vegetables and potatoes to the pot and stir well.
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6
Add the caraway, bay leaf, salt, and pepper. Pour in the rest of the vegetable stock.
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7
Cover and simmer for 30–40 minutes over low heat.
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8
Fill 2 bowls. Garnish with the chopped parsley and serve.