Isabelle Noppen Verelst and Pieter Van Kerckhoven (photo: 1994)
ingredients:
2 onions
1.2 kg stewing lamb
2 leek stalks, in coarse pieces
7 red and yellow carrots, in pieces
4 turnips, white and slightly purple, peeled and cut into medium-coarse pieces
400 g Brussels sprouts
1 savoy cabbage leaves, without the hard outer leaves and coarsely chopped
1 dl white wine
1 leek
1 celery
1 carrot
2 cloves of garlic
3 sprigs of thyme
3 bay leaf
a few potatoes in 4 mm slices
chicken stock cube
paprika, pepper, sea salt
parsley
preparation:
Melt the butter in a large pot in a mixture of butter and oil and brown the lamb in pieces of 3 to 4 cm in the pot. Sprinkle with sea salt and black pepper. Turn regularly. Remove the meat again and briefly sweat the onion and garlic in the same pot. Put the meat back in the pot and deglaze with the 1 dl of white wine. Add water until the meat is just covered.
Add the washed and chopped vegetables. Let simmer gently for 25 minutes with the lid on the pot. Stir from time to time.
Finely chop the parsley. Take the pot out of the oven and sprinkle with parsley.