Lamb and Savoy Cabbage Pot

Ingredients

• 600 g lamb meat (shank)
• 1 Tbsp clarified butter
• ½ tsp cumin seeds
• 800 ml beef broth
• 800 g savoy cabbage
• 600 g waxy potatoes
• 50 ml Heavy Cream (at least 30% fat)
• Salt
• ground pepper
• 2 tbsp crème fraîche

Instructions

1. 1.

   Wash the lamb, pat dry and cut into large cubes. In a large pot heat the clarified butter and quickly brown the lamb cubes. Add the cumin seeds and pour in the beef broth, cover and simmer for half an hour.

2. 2.

   Meanwhile clean, wash, halve and trim the savoy cabbage, then chop it finely. Wash, peel and cube the potatoes. Add the vegetables to the meat, optionally top with more broth, stir in the cream, season with salt and pepper, and cook for another 25 minutes. Taste, serve in soup bowls and garnish with crème fraîche.