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Lamb and Cabbage Stew

This is a simple hearty casserole which is ideal to serve for a family lunch or supper accompanied by boiled potatoes or rice.

4-6 SERVINGS

I2 lb. boned lean shoulder of lamb, cut into small cubes

2 tablespoons flour

2 fl. oz. vegetable oil

2 lb. cabbage, coarse outer leaves removed, washed and thinly sliced

1 teaspoon salt

10 fl. oz. beef stock

2 teaspoons black peppercorns tied in a piece of cheesecloth

Coat the meat cubes with the flour, shaking off any excess. …

1 a large, heavy frying-pan, heat the oil over moderate heat. When the oil is hot add half the cubes to the pan and cook, stirring and turning occasionally, for 5 minutes or until they are evenly browned on all sides.

With a slotted spoon, remove the cubes from the pan and keep them warm while you brown the remaining meat in the same way.

Place a layer of meat in a large, flame-proof casserole. Cover with a layer of cabbage. Sprinkle a little salt over the top and continue making layers of meat, cab-bage and salt until all the ingredients are used up, ending with a layer of cabbage. Pour on the stock and add the pepper-corns. Bring the liquid to the boil over moderate heat. Reduce the heat to low, cover the pan and cook the meat for 1 ½ hours, or until the meat is very tender when pierced with the point of a sharp knife.

Remove the casserole from the heat. Remove and discard the peppercorns. Serve immediately.

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