Ingredients
- Salt and ground pepper
- 3 pounds leg of lamb meat, cut into 1 1/2-inch cubes
- 1/4 cup olive oil
- 1 tablespoon vegetable oil
- 6 celery stalks, chopped
- 2 large leeks, chopped
- 2 large yellow onions, chopped
- 2 cups finely chopped cabbage
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground thyme
- One 8-ounce can diced tomatoes, with juice
- 2 cups canned beef broth
Directions
Preheat the oven to 350 degrees F.
Salt and pepper the lamb chunks. In a large ovenproof Dutch oven, saute the meat in both oils until browned on all sides. Remove the meat from the Dutch oven and set aside.
In the same Dutch oven, saute the celery, leeks and onions until limp, about 3 minutes. Add the cabbage, season with the coriander and thyme and add the tomatoes.
Return the meat to the Dutch oven. Add the beef broth, cover and bake until the meat is fork tender, about 2 hours.
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By vickiportney_90...
McLean, VA
on February 07, 2013
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I have made this stew several times, and it is delicious! Everyone loved it, even those who don't normally eat lamb. I thickened the sauce slightly at the end and served the stew over mashed potatoes, which were a perfect accompaniment.
By csadjadi_8278287
Austin, TX
on January 07, 2013
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I watched this episode on tv yesterday & decided to give it a try. I'm so glad I did! I had the butcher cut me 2.75lbs of leg of lamb.
The only changes I made to this recipe was I added some chopped garlic, mushrooms & rutabega because I like those things in my stews. I will say that it made so much that I had to devide it & use two dutch oven pots to cook it all! That's okay though because I froze the other half for another time & I'm sure it will taste even better! I served it with the potatoe recipe in this episode & that was delish too! I did add some butter thought to my potatoes,
I hope you all try it especially on a cold day!
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