Original Post by Teri in Mar, 2010

Well, here is a recipe for all you leprechauns out there! This dish is a great way to celebrate St. Patrick’s Day. I was inspired to create this stew after spending my honeymoon in Ireland and enjoying it on numerous occasions. Enjoy in small portions as it is quite filling. This combines lamb with a couple of my blends which I know you are going to enjoy.

Ingredients:

• 8 small lamb chops or leg of lamb (I use leg and cut into bite size pieces)
• 1 TBSP and 3 tsp Lucy’s Krazy Sea Salt
• 3 TBSP Provencial Blend
• 2 Bay Leaves (remove after cooking)
• 2 TBSP Thyme
• 2 tsp Pepper (Fresh Ground)
• ½ tsp Garlic Granules
• 3-4 medium potatoes (diced – you may peel if desired, but I use the peel)
• 2 Cups cabbage (shredded)
• 1 medium onion chopped
• 1 large leek sliced thin
• 1 ½ cups celery – diced
• 1 ½ cups peas
• 1 TBSP oil (I use grapeseed)

Instructions:

Heat oil in saucepan wide enough to hold one layer of meat, brown on all sides, and transfer to soup pot. Continue browning meat until done. Add enough water to cover the meat, bring to a boil, add seasonings and simmer for several hours. About an hour before you are ready to serve add the potatoes, cabbage, onion, leek, celery and peas. Continue simmering.

Serve with fresh wheat or spelt bread.