Lamb and vegetable stew
Ingredients
- 3 pounds bone-in lamb shoulder, trimmed and cut into 2-3 inch pieces or lamb shoulder chops
- 3-4 pounds green cabbage, large dice
- 1-2 tablespoons black peppercorns
- 3 bay leaves
- 10 cloves garlic, sliced
- 3 potatoes,medium diced
- 3 medium carrot, sliced
- 1 small rutabaga, medium diced
- 2 cups tomato puree
- sea salt (to taste)
- 1-2 jalapeno pepper cut in half ( optional )
- 1/4 cup fresh flat leaves parsley, chopped
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