Lamb cawl

Landscape (UK) - - In The Kitchen -

Sea­son the lamb with salt and pep­per. Heat the oil in a large oven­proof casse­role dish. Add the lamb and cook, seal­ing on all sides, for 2 mins. Pour in 2 litres of wa­ter, then add the herbs and the whole onion. Bring to the boil and sim­mer for 20 mins, re­mov­ing the scum from the top of the liq­uid with a slot­ted spoon. Add the veg­etable cubes to the pan and bring to the boil again. Sim­mer on a low heat for 40 mins. Re­move the lamb, add the sliced leeks and sim­mer for 15 mins. In the mean­time, tear the meat apart into strips with two forks, then re­turn it to the pan. Add the shred­ded cabbage, cover the pan with a lid and sim­mer for 5 mins. Re­move the herbs, sea­son and serve.

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