Serves 4
Although I grew up eating the more common stew that is served in Northern Italy, goulash, which was borrowed and adapted from the nearby Austro Hungarian Empire, my mother, an accomplished traveler, also made a lamb stew dish that hails from the emerald green coasts of the beautiful island of Ireland. Here is my adaptation which uses a slow-cooker, but you can just as well use a pot on the stove.
Ingredients:
1 lb lamb stew meat
1 medium sized onion, chopped
3 carrots, chopped
3/4 medium-sized potatoes, sliced into 1/4 inch disks
1 small head of cabbage, roughly sliced
Salt and pepper to taste
Instructions:
Using a dutch-oven, arrange the meat and vegetables in layers alternating between the two.
Barely cover with water (the use of a vegetable bouillon to add more flavor is optional).
Cook at high for 4-6 hours or over small heat for 3 hours.
Come and Cook with Us 