Lamb and vegetable stew

By anka
March 27, 2015
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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.

Serves: 10-12

  • 3 pounds bone-in lamb shoulder, trimmed and cut into 2-3 inch pieces or lamb shoulder chops
  • 3-4 pounds green cabbage, large dice
  • 1-2 tablespoons black peppercorns
  • 3 bay leaves
  • 10 cloves garlic, sliced
  • 3 potatoes,medium diced
  • 3 medium carrot, sliced
  • 1 small rutabaga, medium diced
  • 2 cups tomato puree
  • sea salt (to taste)
  • 1-2 jalapeno pepper cut in half ( optional )
  • 1/4 cup fresh flat leaves parsley, chopped
  1. Put the meat and vegetable in a large pot
  2. Add enough water to cover 2 inches above lamb and vegetables
  3. Bring to a simmer and cover
  4. Cook about 2 hours over medium heat.
  5. Check for seasoning and serve.

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