1.5 pounds fresh lean lamb shoulder, boneless, cut into 3/4 inch cubes
1 medium onion, chopped
1 tablespoon olive oil
1 12-ounce bottle of beer
1/2 t. pepper
2 cans (14.5-ounces each) beef broth
1 package (0.93 ounces) brown gravy mix
3 cups cubed potatoes
2 cups thinly sliced carrots
2 cups shredded green cabbage
Heat the olive oil an a 3-quart saucepan. Add onion and salute until lightly brown. Add lamb, stirring until browned. Stir in beer and pepper. Cover and simmer for 30 minutes.
Mix in broth and gravy mix. Add potatoes and carrots. Cover and simmer 15 to 20 minutes, until vegetables are tender.
Stir in cabbage and cook just until cabbage turns bright green. Serve.