Servings: 8 to 10
Prep Time: 15 min
Cook Time: 2 hours 15 min
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
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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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
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Sponsored by Springer Mountain Farms.