Lamb and cabbage stew
Dimitra's Dishes · ♥ 791 likes · 22.3K views · 5 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Brown the lamb: half in the pot, about five minutes a side, to keep its flavour in the pot; the rest in the air fryer. Alternatively broil on a sheet pan with a little olive oil, salt and pepper, as close to the element as possible, about 10 minutes a side.
- boneless lamb meat
Air fry the other half of the lamb at 400F for 15 to 20 minutes, flipping halfway.
Choosing the meat
- 2 whole onions
- 5–6 cloves garlic cloves
Finely chop two onions and add to the pot once the lamb is browned, with five or six grated garlic cloves; mix to warm the garlic through.
- salt
- 1 can crushed or diced or pureed tomatoes
- 1 cup water
Return all the lamb to the pot. Add a 15 ounce can of unseasoned tomatoes, rinse the can with about a cup of water and add it, then season with salt, black pepper and a teaspoon of dried thyme.
- freshly cracked black pepper
- 1 tsp dried thyme
- 1 head green cabbage
Meanwhile halve the cabbage, cut it into rough slices and roughly chop the heart.
After an hour, mix, add the cabbage, season with more salt and pepper, and cook another 20 or 30 minutes until the lamb and cabbage are tender.
- 1 head green cabbage
For the double batch, once the first head wilts, add a second chopped head of cabbage gradually; season again with salt, pepper and a few red pepper flakes.
A double batch and a thinner sauce
- crushed red pepper flakes
Raise the heat to high so as much liquid as possible evaporates. Taste and adjust the salt and pepper; serve over rice or with toasted bread.