Total Time
1hr
Prep 10 mins
Cook 50 mins

This is a favorite recipe from the American Lamb Council.

Ingredients Nutrition

  • 1 12 lbs lean lamb fillets, boneless shoulder cut into 3/4 inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, coarsely chopped
  • 1 (12 ounce) bottle beer (if you prefer) or 34 cup water (if you prefer)
  • 1 teaspoon seasoned pepper
  • 2 (14 1/2 ounce) cans beef broth
  • 1 (7/8 ounce) package brown gravy mix
  • 3 cups cubed new potatoes
  • 2 cups thinly slice carrots
  • 2 cups shredded thin cabbage
  • chopped parsley (to garnish)

Directions

  1. Heat oil in 3-quart saucepan over medium high heat. cook and stir lamb and onion in oil until lamb is brown and onion is soft; stir in beer and pepper.
  2. Bring to a boil over high heat; reduce heat to low cover and simmer 30 minutes.
  3. Stir in brown gravy mix and broth; add potatoes and carrots. Cover and simmer 15 to 20 minutes until lamb and veggies are fork tender. Stir in the cabbage; cook just until the cabbage turns bright green.
  4. Garnish with chopped parsley.
Most Helpful

I tried this recipe at my restaurant however, I substituted chicken broth for the beef. It went over wonderfully, it is now a weekly soup special CPD

R. Pete Daniels April 07, 2004