John Myers
Irish Stew in Roman Pot
The perfect irish stew in roman pot recipe with a picture and simple step-by-step instructions.
- 600 g diced Lamb
- 1 kl. Jaroma cabbage
- 1 Onion
- 1 Clove of garlic
- 1 packet Soup vegetables
- 3 Potatoes
- 2 tbsp Butter in flakes
- 1 teaspoon Salt
- 1 teaspoon Caraway seeds
- 1 half a teaspoon Black pepper from the mill
- 1 half a teaspoon Ground caraway
- 300 ml Broth
- 1 bunch Chopped parsley
- Preparation: quarter the Jaroma cabbage, cut away the hard central wedge and cut the rest into strips; Chop the onion and garlic; Clean / peel the soup vegetables and potatoes and chop them up for stew.
- Preparation 2: Put all the vegetables with the potatoes in the soaked Römertopf, place the meat on top, add half of the butter in flakes, season with pepper, salt and caraway seeds. Then mix the entire contents of the Römertopf once, pour in 300 ml of stock and put the Römi with the lid in the cold oven.
- Set to 3,200 degrees and cook the dish for 2 hours. Then open the Römi, add the remaining butter with the chopped fresh parsley to refine it, mix well and serve.
- Bon appetit !!
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