Irish Lamb Stew

Ingredients

• 2 cups cabbage finely chopped
• 2 cups beef broth canned
• 8 ounce canned tomatoes diced with juice canned
• 6  celery stalks chopped
• 0.5 teaspoon ground coriander 
• 10 servings salt and ground pepper 
• 0.5 teaspoon ground thyme 
• 2 large leeks chopped
• 3 pounds leg of lamb meat cut into 1 1/2-inch cubes
• 0.3 cup olive oil 
• 1 tablespoon vegetable oil 
• 2 large onions yellow chopped

Equipment

• oven
• dutch oven

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Salt and pepper the lamb chunks. In a large ovenproof Dutch oven, saute the meat in both oils until browned on all sides.
4. Remove the meat from the Dutch oven and set aside.
5. In the same Dutch oven, saute the celery, leeks and onions until limp, about 3 minutes.
6. Add the cabbage, season with the coriander and thyme and add the tomatoes. Return the meat to the Dutch oven.
7. Add the beef broth, cover and bake until the meat is fork tender, about 2 hours.