Baked Lamb and Potato Pot

Ingredients

• 800 g lamb shoulder
• 3 onions
• 3 Carrots
• 500 g waxy potatoes
• 2 Garlic cloves
• 2 tbsp thyme
• Salt
• ground pepper
• 1 l vegetable broth

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

2. 2.

   Wash, pat dry, and cube the lamb. Peel and dice the carrots, slice the onions into strips, and cut the potatoes into rounds. Mince the garlic finely. Mix the lamb with onions, garlic, thyme, and carrots; season with salt and pepper. Place half of this mixture in a pot, cover with half of the potato slices, seasoning them as well. Repeat the layering process, pour in the vegetable broth, seal with a lid, and bake for 1½–2 hours. Remove the lid 30 minutes before finishing to brown the potatoes.

3. 3.

   Serve immediately.