Lamb stew with savoy cabbage and carrots

easy

1.

Wash the meat, pat dry, remove from the bone and cut into large cubes. Clean and wash the savoy cabbage and cut the stalk. Roughly cut the savoy cabbage into strips. Wash and peel the carrots and leave some of the leaf stalks to stand.

2.

Peel the onion and cut into wedges. Wash thyme, pat dry and chop. Heat the oil in a roaster and fry the meat vigorously. Sprinkle with salt, pepper and thyme. Pour in the stock, bring to the boil and mix in the vegetables.

3.

Cover and simmer in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 1 1/4 hours. Season the stew with salt and pepper. Boiled potatoes taste good with it.