Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  lean boneless lamb shoulder -- 3/4-inch cubes
  12      fluid ounces  beer -- or water
  2        14 oz. cans  broth
  3               cups  new potatoes -- cubed
  2               cups  carrot -- thinly sliced
  1         tablespoon  olive oil
  1                     onion -- coarsely chopped
  1           teaspoon  seasoned pepper
  1           envelope  brown gravy mix
  2               cups  green cabbage -- shredded
                        parsley -- chopped, for
                        -- garnish

Preparation:

In 3-quart pan with cover, heat oil. Add onion and saute until brown; stirring occasionally. Add lamb and saute, stirring until browned. Stir in beer or water, and pepper. Cover and simmer for 30 minutes. Mix in broth and gravy mix. Add potatoes and carrots, cover and simmer for 15 to 20 minutes or until vegetables are tender. Stir in cabbage and cook just until cabbage turns a bright green. Serve. Garnish with chopped parsley if desired.

Nutritional Information:

98 Calories (kcal); 2g Total Fat; (18% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 18mg Sodium