Irish Stew

Ingredients for 4 servings:

• 1 ½ kg lamb shoulder(s), boned
• 1 kg potatoes, waxy
• 300 g onion(s), peeled
• ½ white cabbage
• 2 tbsp caraway seeds (alternatively thyme)
• e.g. meat broth
• 2 tbsp butter
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

First, remove any leathery skin and roughly remove any fat from the meat. Then cut into cubes. Peel the potatoes and onions and cut into thick slices. Trim the white cabbage and cut into strips. Line the bottom of a 5-liter pot with half of the potato slices. Scatter the onions over the top, then season generously with salt and pepper. Arrange the meat on top, then season with salt and pepper again. Layer the white cabbage on top, sprinkle with caraway or thyme, and season with salt again. Scatter the remaining potatoes over the meat, season with salt and pepper again. Add meat broth as needed, until the top layer of potatoes is covered. Bring to a boil and simmer with the lid on for at least 1 1/2 hours, adding more broth if necessary. Finally, add one or two tablespoons of butter and serve.