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Source: America's Favorite Food Associations

Patrick's Irish Lamb Soup
If you love Irish cuisine, then this dish is for you!
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Serves: 8
Prep Time: 10 minutes
Cook Time: 30-60 minutes
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1 1/2 pounds American lamb shoulder, boneless, cut into 3/4-inch cubes
1 tablespoon olive oil
1 medium onion, coarsely chopped
1 bottle (12 ounces) beer, or 3/4 cup water
1 teaspoon seasoned pepper
2 cans (14.5 ounces each) beef broth
1 package (.93 ounces) brown gravy mix
3 cups potatoes, cubed
2 cups carrots, thinly sliced
2 cups green cabbage, shredded
1/3 cup fresh parsley, chopped, optional

In a 3-quart pan with cover, heat oil. Add onion and sauté until brown; stirring occasionally. Add lamb and sauté, stirring until browned. Stir in beer and water, and pepper. Cover and simmer for 30 minutes. Mix in broth and gravy mix. Add potatoes and carrots, cover and simmer for 15 to 20 minutes or until vegetables are tender. Stir in cabbage and cook just until cabbage turns a bright green. Serve. Garnish with chopped parsley if desired.

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