This type of recipe, among others tends to lean more towards the
Irish side of the house. This is a great hearty addition to any meal, or
a meal in itself for any occasion. Leave it to the Irish to enjoy their
meals with just a taste of good ole ale! This recipe can either be
cooked with water, or replace that water with some Irish pale ale, and
eat up lads!
INGREDIENTS:
1 tbsp. olive oil
1 medium onion, coarsley chopped
700g (1½ lb) boneless lamb shoulder, cut into ¾ in. pieces
¾ cup water or 350ml beer
1 tsp. seasoned pepper
2 cans beef broth
1 package brown gravy mix
3 cup potatoes cut into cubes
2 cup finely sliced carrots
2 cup shredded cabbage
2 tbsp. chopped parsley (for garnish)
GET COOKIN!
In a large, 3L sauce pan start by heating up the olive oil. Add
onions, and cook until light brown, stirring very often. From there,
stir in lamb cubes, and cook until browned. Stir in water and pepper,
cover and let simmer for at least 30 minutes. Uncover, and mix in beef
broth and gravy mix. Continue to let mixture simmer for 5 minutes. Add
potatoes and carrots, cover and simmer until veggies are tender, around
15-20 minutes. Stir in cabbage, and cook an additional 5 minutes.
Take off heat, and serve in small bowls.
Use parsley to garnish.
SERVES 8.
**If you can’t decide which beer to use for this soup it is usually
recommended, to use pale ale or a pilsner would do very well in your
recipe as well. **
