Lamb Stew

• 1 tbsp butter
• 3 None shallots, peeled and diced
• 1-2 None cloves garlic, chopped
• 3/4 lb lamb leg off the bone, diced
• 3-4 None juniper berries
• None Pinch dried rosemary
• 2 cups vegetable stock
• 2 medium carrots, chopped
• 2 medium potatoes, peeled and cut into small pieces
• 1/3 lb green beans, sliced
• 2 cups chopped or shredded white cabbage
• None None Fresh rosemary and mint, to garnish

1. Heat the butter in a large pan and saute the shallots and garlic until softened. Add the lamb and sear all over. Season with salt, pepper, juniper berries and dried rosemary. Pour in the stock, bring to a boil, reduce to a simmer, cover and cook for about 30 mins.
2. Cook the carrots, potatoes, beans and cabbage in boiling salted water for about 8 mins. Drain and add to the stew for the last 5 mins of the cooking time. Season to taste. Serve garnished with fresh rosemary and mint.

butter, shallots, garlic, berries, rosemary, vegetable stock, carrots, potatoes, green beans, white cabbage, rosemary

Taken from recipes-plus.com/api/v2.0/recipes/16657 (may not work)