Ingredients:
1 1/2 lbs of lamb leg, cut into medium sized chunks
2 tbsp olive oil
1 onion, chopped
1 leek, halved and sliced
2 branches of celery, sliced
2 tomatoes, coarsely chopped
2 tsp oregano
Salt and pepper
1 bouquet garni (thyme sprigs and bay leaf)
8 cups of water or chicken stock
2 potatoes, coarsely diced
2 carrots, halved and sliced
1/4 head of cabbage, chopped
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Preparation:
Brown the lamb in the olive oil, then remove and set aside. Add the onion, leek, celery to the pan and saute until the onion is soft. Add the tomatoes, oregano, salt, pepper and cook for about 2 minutes. Add the water or stock, bring to a boil and simmer for 50 minutes to an hour. Add the potatoes and carrots and continue to cook for about 10 minutes. Add the cabbage and cook for 5-10 minutes.
Beverage suggestion: Ale
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