"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, January 31, 2010

Lamb Soup


½ packet of brown gravy mix.
½ medium onion, chopped coarsely.
¾ lb of boneless lamb shoulder, cut into one-inch cubes.
2 cups of beef stock.
1 ½ cups of potatoes, cubed.
1 cup of beer.
1 cup of carrots, sliced thinly.
1 cup of green cabbage, shredded.
2 teaspoons of olive oil.
½ teaspoon of pepper.


Heat the olive oil in a non-stick saucepan over a medium-high heat.
Sauté the chopped onion until golden (about 5 minutes).
Add the lamb cubes and sauté for 5 minutes, stirring, until browned.
Add the beer and pepper.
Reduce heat to low; then cover and simmer for 30 minutes.
Stir in the beef stock and gravy mix.
Add the potato cubes and sliced carrots, cover and simmer until vegetables are tender (about 15 minutes).
Stir in the shredded cabbage and cook until the cabbage turns bright green (about 3 minutes).

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