Töginger Irish Stew from the Römertopf

Ingredients for 4 servings:

• 500 g lean lamb, cut into cubes
• 250 g onion(s), cut into wedges
• 250 g white cabbage, roughly chopped
• 250 g savoy cabbage, roughly chopped
• 250 g beans, green, fresh or frozen
• 500 g potatoes, peeled and diced
• 1 tsp caraway seeds, whole or ground
• Mint (nana mint)
• 1 clove(s) garlic, finely chopped or grated
• 200 ml broth
• 2 tbsp butter
• 2 tbsp parsley, finely chopped

Instructions

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

The secret is that this dish must not be stirred

Layer the meat, vegetables, onions, and potatoes in a well-watered Roman pot. Pour in the broth, add caraway seeds, garlic, pepper, and salt to taste. Mix everything well. Place the closed Roman pot in a cold oven and cook for about 2 hours at 200°C. Garnish with butter and parsley before serving.