LAMB AND CABBAGE IRISH-ISH STEW

The traditional dish is a bit bland, but a few tweaks – think beer, paprika and fennel – make this version delicious. Serve it with sour cream and soda bread. Yum!

Preparation time 10 mins plus 30 mins marinating

Cooking time 2 hours 20 mins Serves 4-6

800g lamb shoulder, diced

1 1ˆ/‘2 Tbsp Lancashire relish

100g unsalted bu™er

1 leek, chopped

3 sticks celery, chopped

1 head fennel, chopped

6 cloves garlic, crushed

1 bunch thyme, leaves picked

2 Tbsp plain flour

2 Tbsp paprika

3 cups beef stock

440ml can dark beer (Kilkenny) Sea-salt flakes and freshly ground

black pepper, to season

2 cups red cabbage, finely shredded 1 bunch flat-leaf parsley, finely

chopped

Sour cream, tomato relish and Irish

soda bread (optional), to serve

STEP 1 Combine lamb and Lancashire relish in a large bowl and marinate for at least 30 minutes, preferably overnight.

STEP 2 Heat half of the bu‰er in a large heavy-based saucepan on medium-high. Cook leek, celery, fennel and garlic for 5 minutes, until so ened. Set aside. Cook lamb in remaining bu‰er in same pan, in batches, until browned.

STEP 3 Return vegies to pan and add thyme, flour and paprika. Add stock and beer and bring to the boil. Reduce heat to low, cover and simmer for 2 hours, until meat is tender. Season.

STEP 4 Fold in cabbage and parsley. Top with sour cream and tomato relish, and serve with soda bread, if using.