800g lamb shoulder, diced
1½ Tbsp Lancashire relish
100g unsalted butter
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
Combine lamb and Lancashire relish in a large bowl and marinate for at least 30 minutes, preferably overnight.
Heat half of the butter in a large heavy-based saucepan on medium-high. Cook leek, celery, fennel and garlic for 5 minutes, until softened. Set aside. Cook lamb in remaining butter in same pan, in batches, until browned.
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.
Fold in cabbage and parsley. Top with sour cream and tomato relish, and serve with soda bread, if using.