THIS IS ONE OF THE BEST-KNOWN TRADITIONAL LAMB STEWS—A HEARTY THREE-INGREDIENT DISH (THE FLOUR AND THE BUTTER ARE JUST EXTRAS TO MAKE IT RICHER, BUT HARDLY NECESSARY).
THE STEW IS SERVED WITH THE BLACK PEPPERCORNS AND BONES. THE PEPPERCORNS ARE RELATIVELY MILD AFTER COOKING, AND EATING AT LEAST A FEW OF THEM CAN BE AN INTERESTING EXPERIENCE.
Layer the meat and cabbage in a large pot. Add
Remove the bay leaves and serve the stew in the pot or a deep serving dish.
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