Irish Stew

Ingredients

• 600 g lamb shoulder
• 1 onion
• 400 g white cabbage (0.5 head of cabbage)
• 200 g red bell pepper (1 red bell pepper)
• 3 sprigs thyme
• 200 g carrots (2 carrots)
• 4 tbsp rapeseed oil
• Salt
• Pepper
• 500 g Potatoes
• 1 bunch flat‑leaf parsley

Instructions

1. 1.

   Rinse the lamb, pat dry and cut into cubes. Peel and finely dice the onion.

2. 2.

   Wash one half of the cabbage, halve it, remove the core and slice into strips.

3. 3.

   Halve the bell pepper, deseed, wash and cut into large pieces.

4. 4.

   Wash thyme, shake off excess water and pluck the leaves. Clean, wash, peel and roughly chop carrots.

5. 5.

   Heat oil in a Dutch oven and brown the meat on all sides over medium heat.

6. 6.

   Add onions, cabbage, carrots and peppers and sauté briefly. Season with salt, pepper, add thyme, cover and simmer over medium heat for about 30 minutes; when the vegetables begin to soften, add a little water.

7. 7.

   Meanwhile wash, peel and cube the potatoes. Add them to the pot, stir and continue simmering for another 20 minutes.

8. 8.

   Wash parsley, shake off excess water, pluck leaves and chop. Stir into the meat and vegetables. Taste the Irish Stew and serve.