Author Notes
The stew is easy to make, it can be stored in the refrigerator for about 2-3 days or you can make ahead and freeze. Taste even better when is reheated.
—anka
Ingredients
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3 pounds
bone-in lamb shoulder, trimmed and cut into 2-3 inch pieces or lamb shoulder chops
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3-4 pounds
green cabbage, large dice
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1-2 tablespoons
black peppercorns
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3
bay leaves
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10
cloves garlic, sliced
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3
potatoes,medium diced
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3
medium carrot, sliced
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1
small rutabaga, medium diced
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2 cups
tomato puree
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sea salt (to taste)
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1-2
jalapeno pepper cut in half ( optional )
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1/4 cup
fresh flat leaves parsley, chopped
Directions
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Put the meat and vegetable in a large pot
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Add enough water to cover 2 inches above lamb and vegetables
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Bring to a simmer and cover
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Cook about 2 hours over medium heat.
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Check for seasoning and serve.
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