Lamb With Cabbage Recipe
Ingredients
| 2 pounds lamb or mutton | ||
| Butter | 1 Tablespoon | |
| Flour | 1 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| Cabbage | 1 | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
Directions
Cut the lamb or mutton into bite-size pieces.
On the bottom of a 3-quart pot melt the butter.
Mix the flour with the water and add this to the melted butter.
Mix well to form a paste.
Wash and drain the cabbage and cut it into small pieces.
Put a layer of cabbage on top of the paste in the pot.
Next add a layer of the lamb.
Season each layer with salt and pepper and continue layering the cabbage and meat, with the cabbage on top.
Pour in just enough water to cover the meat and cabbage.
Cook them over a slow fire until the meat is tender, at least 1 hour.
On the bottom of a 3-quart pot melt the butter.
Mix the flour with the water and add this to the melted butter.
Mix well to form a paste.
Wash and drain the cabbage and cut it into small pieces.
Put a layer of cabbage on top of the paste in the pot.
Next add a layer of the lamb.
Season each layer with salt and pepper and continue layering the cabbage and meat, with the cabbage on top.
Pour in just enough water to cover the meat and cabbage.
Cook them over a slow fire until the meat is tender, at least 1 hour.
Chef
