Lamb stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 319.8
- Total Fat: 11.3 g
- Cholesterol: 106.4 mg
- Sodium: 970.6 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 5.4 g
- Protein: 37.9 g
View full nutritional breakdown of Lamb stew calories by ingredient
Introduction
My twist on the traditional Norwegian dish Får-i-kål (Lamb-in-cabbage), more variety in vegetables and seasonings to add more nutrients, flavor and color. Dairy-free, gluten-free. My twist on the traditional Norwegian dish Får-i-kål (Lamb-in-cabbage), more variety in vegetables and seasonings to add more nutrients, flavor and color. Dairy-free, gluten-free.Number of Servings: 6
Ingredients
-
1 kg Lamb leg on the bone, sawed in pieces. (Alternatively lamb shanks)
1 small cabbage
2-3 large carrots
0.5 small rutabaga
6 cloves of garlic
1 tsp thyme
1 tsp whole black pepper corns
1 tsp crushed black pepper
salt to taste
3-5 dl water
1 Tbsp Dairy-free margarine to brown the meat in.
Directions
Brown the pieces of meat in margarine, season with salt and crushed pepper. Place in a large cooking pot, fatty side down.Layer the meat with sliced cabbage.
Crush 3 garlic cloves and keep 3 whole. Add to pot. Add whole peppercorns, thyme and a sprinkle of salt. Add half of the water to the pan you browned the meat in, let it boil and stir, then add to pot. Cover with a tight lid and stew on low heat for 1 hour.
Rinse mushroom and brown in a dry pan. Add to pot after the cabbage and meat has cooked for 1 hour. Add the rest of the water to the pan, let it boil. Peel carrots and rutabaga, cut in generous cubes. Fold the root-vegetables evenly down into the pot, pour water from pan until they are almost covered.
Let simmer for another 20-30 minutes with lid on. Until root-vegetables are tender (poke with the tip of a sharp knife to find out) and the meat is separating from the bones. Serve in a deep dish, enjoy!
Serving Size: 6
Crush 3 garlic cloves and keep 3 whole. Add to pot. Add whole peppercorns, thyme and a sprinkle of salt. Add half of the water to the pan you browned the meat in, let it boil and stir, then add to pot. Cover with a tight lid and stew on low heat for 1 hour.
Rinse mushroom and brown in a dry pan. Add to pot after the cabbage and meat has cooked for 1 hour. Add the rest of the water to the pan, let it boil. Peel carrots and rutabaga, cut in generous cubes. Fold the root-vegetables evenly down into the pot, pour water from pan until they are almost covered.
Let simmer for another 20-30 minutes with lid on. Until root-vegetables are tender (poke with the tip of a sharp knife to find out) and the meat is separating from the bones. Serve in a deep dish, enjoy!
Serving Size: 6