Lamb Stew with Savoy Cabbage

Ingredients

• 2 large onions
• 2 Garlic cloves
• 500 g lamb meat (shank)
• 800 g savoy cabbage
• 300 g waxy potatoes
• 2 tbsp Rapeseed oil
• 2 tsp Curry powder
• 1 l beef broth
• Salt
• Pepper (freshly ground)
• 80 g yogurt (or sour cream)

Instructions

1. 1.

   Peel and finely dice onions and garlic. Cut lamb into bite‑size cubes. Wash, trim, quarter savoy cabbage lengthwise, remove core, then cut into pieces. Peel, wash, and cube potatoes.

2. 2.

   Heat oil in a pot and brown the meat in batches, then set aside. Sauté onions and garlic until translucent. Add potatoes and cabbage and cook briefly. Stir in curry powder and return the meat. Pour in broth, season with salt and pepper, and simmer for about 20 minutes.

3. 3.

   Serve in bowls, add a dollop of yogurt to each, and sprinkle with extra curry powder.