Usuba
Lamb with Potatoes and Vegetables in Broth
A hearty braised lamb dish with potatoes, cabbage, carrots, and turnips. The meat is cooked in its own broth with aromatic spices, then stewed with vegetables until tender. Served hot, sprinkled with fresh herbs.
- Total
- 30 min
- Standard serving
- 451.5 g
Ingredients
Total 9
Instructions
- 1
Step 1
Rinse the lamb well, chop it into small pieces without removing the bones. Place in a pot and pour 2–3 cups of hot water.
Cover with a lid and place on heat. When the water boils, add 2–3 potatoes and salt. Cook for 1 hour.
- 2
Step 2
Transfer the lamb to a shallow pan using a slotted spoon.
Place cleaned and washed cabbage cut into cubes, diced carrots, onions, turnips, and potatoes cut into slices on top of the lamb. Add bay leaf, peppercorns, and cloves.
- 3
Step 3
Remove the boiled potatoes from the broth and press them through a sieve.
Combine the mashed potatoes with the strained broth. Pour this mixture over the meat and vegetables.
Bring to a boil over low heat for 30–40 minutes.
- 4
Step 4
When serving, sprinkle the dish with fresh parsley or dill.
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