Ingredients
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
Method
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Combine lamb and Lancashire relish in a large bowl and marinate for at least 30 minutes, preferably overnight.
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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.
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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.
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Fold in cabbage and parsley. Top with sour cream and tomato relish, and serve with soda bread, if using.