Zürcher Eintopf - Hot-pot Zürich Style

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 750 g lamb necks, 3cm cubes
• 1 tablespoon butter
• 3 onions, diced
• 1 garlic, minced
• 1 teaspoon caraway seed, crushed
• 1 teaspoon salt
• 3 sprigs parsley or 3 sprigs thyme
• 1/2 cabbage, savoy cut in large pieces
• 6 potatoes, peeled, 2 cm cube
• 3 carrots, peeled, 1cm slices
• 200 ml wine
• 150 ml water

Recipe

• 1 heat butter in a pan and brown meat gently. put aside.
• 2 saute onions and garlic until glassy. add caraway seeds, salt and pepper.
• 3 in a pressure cooker layer the meat, herbs then 1/2 the cabbage. add the potatoes and carrots, then put the rest of the savoy on top of it. again add some herbs
• 4 add wine, cover and cook for about 5 minutes. add water and stew for about 25 minutes under pressure.