Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Olive oil |
| ½ \N | Onion; coarsely chopped |
| ¾ pounds | Boneless lamb shoulder; cut into 3/4 inch cubes |
| ¾ cup | Beer |
| ½ teaspoon | Seasoned pepper |
| 1¾ cup | Beef stock |
| ½ pack | Brown gravy mix |
| 1½ cup | Potatoes; cubed |
| 1 cup | Carrots; thinly sliced |
| 1 cup | Green cabbage; shredded |
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@...> on Jan 28, 1998