Lamb & Cabbage Stew with Raisins
1 onion, diced
2 sticks celery, sliced
2 tsp black peppercorns, lightly crushed
1 tsp salt
100g California Raisins
2 tbsp plain flour
500g diced lamb shoulder
1 medium white cabbage, cut into wedges
2 sprigs dill, leaves only
Mix together the onion, celery, peppercorns, salt, raisins and flour in a bowl.
Arrange half the lamb in the base of a large saucepan. Add half the vegetable mix and half the cabbage wedges, repeat the layers finishing with cabbage.
Pour over 500ml water, cover with a lid and bring to the boil, reduce the heat to low and simmer for 2 hours until tender. Serve scattered with dill.
Great served with boiled new potatoes.