Ingredients.
1 tablespoon olive oil
900 g lamb meat, cubed
1/2 teaspoon salt
freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large chunks
1 turnip, peeled and cut into large pieces (can be substituted for sweet potatoes)
1 liter of water, or as needed
3 large, peeled and quartered potatoes
1 tablespoon chopped fresh rosemary (optional)
1 leek, green part, rinsed and sliced
fresh parsley, chopped for garnish (optional)
Preparation.
1.Bring oil over medium heat in a large saucepan or casserole. Add the lamb chops and cook, stirring gently, until evenly browned. Season with salt and pepper.
2-Add onion, carrots and turnips or potatoes and simmer with the meat for a few minutes. Add the water. Cover and bring to a boil. Reduce heat and let simmer for 1 hour or until meat is tender.
3.Add the potatoes and simmer for 15 to 20 minutes before adding leeks and rosemary. Continue to simmer uncovered until potatoes are tender but not fall apart. Serve hot in bowls garnished with fresh parsley.
The recipy was made in 2 hours.
1 tablespoon olive oil
900 g lamb meat, cubed
1/2 teaspoon salt
freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large chunks
1 turnip, peeled and cut into large pieces (can be substituted for sweet potatoes)
1 liter of water, or as needed
3 large, peeled and quartered potatoes
1 tablespoon chopped fresh rosemary (optional)
1 leek, green part, rinsed and sliced
fresh parsley, chopped for garnish (optional)
Preparation.
1.Bring oil over medium heat in a large saucepan or casserole. Add the lamb chops and cook, stirring gently, until evenly browned. Season with salt and pepper.
2-Add onion, carrots and turnips or potatoes and simmer with the meat for a few minutes. Add the water. Cover and bring to a boil. Reduce heat and let simmer for 1 hour or until meat is tender.
3.Add the potatoes and simmer for 15 to 20 minutes before adding leeks and rosemary. Continue to simmer uncovered until potatoes are tender but not fall apart. Serve hot in bowls garnished with fresh parsley.
The recipy was made in 2 hours.
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