Irish Stew

Ingredients for 4 servings:

• 800 g lamb shoulder(s)
• 5 tbsp oil
• 1 onion(s)
• 1 clove(s) garlic
• 300 g carrot(s)
• 1 celeriac
• ¼ head of white cabbage
• 150 g leek
• 1 liter beef broth
• 250 g potatoes
• 1 tbsp parsley, chopped
• 1 pinch of caraway seeds
• 1 pinch(s) thyme
• nutmeg
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the lamb into fairly small cubes, slice the onion into strips, peel and dice the carrots, celery, and potatoes (set aside 1 potato), and coarsely slice the cabbage and leek. Brown the meat in heated oil. Add the onion, crushed garlic, and vegetables, except the potatoes, and simmer. Pour in the stock and season with caraway, nutmeg, thyme, salt, and pepper. Simmer for 1 hour over low heat. Then add the diced potatoes and simmer for another 15 minutes. Finely grate the reserved potato and use it to thicken the Irish stew just before serving. Sprinkle with chopped parsley.