| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Irish |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Olive oil |
| 1/2 |
|
Onion; coarsely chopped |
| 3/4 |
lb |
Boneless lamb shoulder; cut into 3/4 inch cubes |
| 3/4 |
c |
Beer |
| 1/2 |
ts |
Seasoned pepper |
| 1 3/4 |
c |
Beef stock |
| 1/2 |
pk |
Brown gravy mix |
| 1 1/2 |
c |
Potatoes; cubed |
| 1 |
c |
Carrots; thinly sliced |
| 1 |
c |
Green cabbage; shredded |
INSTRUCTIONS
Prep: 10 min, Cook: 55 min.
Heat oil in a nonreactive saucepan over medium high heat. Saut. onion 4-5
minutes until golden. Add lamb and saut. 4-5 minutes, stirring, until
browned. Add beer and pepper. Reduce heat to low, cover and simmer 30
minutes. Stir in stock and gravy mix. Add potatoes and carrots, cover and
simmer 15 minutes or until vegetables are tender. Stir in cabbage and cook
3 minutes, just until cabbage turns bright green.
Per serving: calories 260, fat 9.3g, 34% calories from fat, cholesterol
56mg, protein 19.6g, carbohydrates 21.8g, fiber 3.1g, sodium 789mg.
Posted to recipelu-digest Volume 01 Number 620 by molony <molony@scsn.net>
on Jan 28, 1998
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”