cook.
Ingredients
500 g lamb, cut into chunks 6 medium potatoes, peeled and sliced 2 large carrots, sliced 1 large onion, sliced 1 small head of cabbage, chopped (optional) 2 cloves garlic, minced 1 tsp dried thyme 1 tsp dried rosemary 2 bay leaves salt and black pepper to taste 50 ml olive oil or butter Method
Heat oil or butter in a large pot over medium heat. Add the lamb chunks and brown on all sides. Add the onions, garlic, carrots and potatoes to the pot. Add the thyme, rosemary, bay leaves, salt and pepper. Add enough boiling water to cover ingredients by about 1 inch. Bring to a boil, then reduce heat to low and simmer covered for 90-120 minutes. Check if the stew has thickened; it should be creamy with chunks of vegetables and meat. Remove bay leaves before serving. Serve hot with crusty bread or dumplings if desired.