Ingredients for 8 servings:
1. 1 1/2 lbs lean lamb fillets, boneless shoulder cut into 3/4 inch cubes
2. 1 tablespoon olive oil
3. 1 medium onion, coarsely chopped
4. 1 (12 ounce) bottle beer (if you prefer) or 3/4 cup water (if you prefer)
5. 1 teaspoon seasoned pepper
6. 2 (14 1/2 ounce) cans beef broth
7. 1 (7/8 ounce) package brown gravy mix
8. 3 cups cubed new potatoes
9. 2 cups thinly slice carrots
10. 2 cups shredded thin cabbage
11. 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.
Enjoy your meal!