Lamb, Potatoes And Cabbage Saute

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 tablespoons oil
• 1 (2 lb) boneless lamb shoulder, cut into 1-inch cubes
• 2 onions, sliced
• 1 -2 tablespoon chopped fresh garlic (optional and to taste)
• crushed red pepper flakes (can use tabasco sauce in place of the flakes, or a jalapeno pepper, chopped)
• 2 tablespoons water (can use the juice from the stewed tomatoes in place of water)
• 1 medium green cabbage, sliced
• 7 -8 cups chicken broth
• 3 (14 1/2 ounce) cans stewed tomatoes (with juice)
• 1/4 cup cider vinegar
• 1 tablespoon caraway seed, crushed
• salt and pepper
• sugar
• 2 lbs potatoes, peeled and cut into chunks
• 1/4 cup water
• 3 tablespoons flour

Recipe

• 1 heat oil in a large dutch oven over medium-high heat.
• 2 working in batches add in the lamb and brown on all sides.
• 3 transfer to a plate or bowl.
• 4 add in onion, garlic (if using) and about 2 tablespoons water (or juice from the tomatoes); cook until softened (about 5-6 minutes).
• 5 return the lamb (with all the dripping from the plate) to the pot.
• 6 add in cabbage, broth, tomatoes, vinegar, crushed red pepper flakes, caraway seeds and salt, pepper and sugar to taste; bring to boil.
• 7 reduce heat to low and partially cover the pot and simmer for about 30 minutes.
• 8 add in potatoes; cook for 15 minutes or until potaoes are fork tender.
• 9 in a small bowl, whisk together the flour and water until smooth.
• 10 add into simmering stew; cook until thickened (about 5-8 minutes).