Ingredients

The following ingredients have 4 Servings
  • 18 ozs lamb (from the neck)
  • 21 ozs waxy potatoes
  • 1.5 Tbsps butter
  • 1 onion
  • 2 carrots
  • 1 Celery root
  • 3 cups Broth
  • marjoram
  • Sea salt
  • freshly ground peppers

Instruction

  • Wash the meat, pat dry and cut into smallish cubes. Wash, trim, peel and finely dice the vegetables (apart from the potatoes). Peel the potatoes and slice thinly, using a mandolin vegetable slicer, if available.
  • Heat the oven to 200°C.
  • Butter a casserole dish and put all the ingredients into it in layers, beginning with a layer of potatoes, then seasonings, vegetables and meat. Finish with a neat layer of potatoes and season again.
  • Pour the broth over, cover and cook in the preheated oven for about 90 minutes. Shortly before the end of cooking time remove the lid to brown the potatoes.