Follow these steps for perfect results
lamb
cut into cubes
onions
peeled and cut into wedges
garlic
peeled and finely chopped
oil
stock instant
cabbage
quartered, and stalk removed
celery
washed and chopped
carrots
cut into slices
potatoes
cut into slices
white pepper
cumin seeds
parsley
washed and chopped finely
Heat the oil in a large frying pan.
Brown the lamb cubes on all sides.
Add the onions and garlic to the pan.
Sauté the onions and garlic with the meat until softened.
Add the stock to the pan.
Cook for 2 hours, simmering gently.
Wash the cabbage and cut into strips.
About 30 minutes before the end of cooking, add the cabbage, celery, carrots, and potatoes to the stew.
Add cumin, salt, and pepper.
Season to taste.
Garnish with parsley before serving.
Expert advice for the best results
For a richer flavor, use bone-in lamb.
Add a splash of Guinness for depth.
Everything you need to know before you start
15 minutes
Can be made a day ahead.
Serve in a bowl, garnished with fresh parsley.
Serve with crusty bread.
Serve with a side salad.
Pairs well with the hearty flavors of the stew.
Discover the story behind this recipe
Traditional Irish dish often served on St. Patrick's Day.
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