Source: Matt
Ingredients
- 4 lbs lamb shoulder, cut into 1.5-inch cubes
- 1/4 cup olive oil
- 8 cups bone broth
- 6 cloves garlic, minced
- 2 lbs turnips, peeled and cut into chunks
- 1 lb carrots, peeled and cut into chunks
- 1 lb parsnips, peeled and cut into chunks
- 2 tbsp fresh thyme leaves
- 1/4 cup fresh parsley, chopped
- 1 tsp ground cardamom
- Salt and pepper to taste