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What You Need:
(To Serve: 6)
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2 tablespoons vegetable oil
3½ pounds breast of lamb, well trimmed of fat and cut into 2-inch cubes
l/3 cup flour
1½-to 2-pound white cabbage, washed, cored and sliced into 1-inch wedges
1 cup diced celery
1½ cups sliced onions
2 tablespoons salt
2½ cups beef or chicken stock, fresh or canned
2 tablespoons whole black peppercorns, tied in cheesecloth and lightly bruised with a rolling pin or pestle
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 350°. Heat the oil in a heavy 10- to 12-inch skillet over high heat until a light haze forms over it. Add the cubed meat and cook over medium-high heat, turning the cubes with a wooden spoon until they are evenly browned.
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2. Using tongs, transfer the meat to a large mixing bowl. Sprinkle it with the flour and toss lightly with a wooden spoon until the meat cubes are evenly coated and no trace of flour remains. Set the skillet aside.
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3. In a 5- to 6-quart casserole equipped with a cover, arrange a layer of the browned meat and another of cabbage wedges. Sprinkle with half of the celery and half of the onions, and salt each layer lightly.
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4. Repeat, ending with a layer of cabbage. Now deglaze the skillet in which you browned the meat by first pouring off nearly all of the fat, leaving only a thin film on the bottom of the pan.
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5. Then pour in the stock, stir vigorously over high heat with a wooden spoon and scrape into the casserole any browned bits clinging to the bottom or sides of the pan.
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6. Pour the liquid over the meat and cabbage in the casserole. Add the bag of peppercorns, cover the casserole and bake for 1½ hours, or until the meat is tender when pierced with the tip of a sharp knife.
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