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Juniper-Spiced Lamb Stew with Cabbage
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Course Soup
Cuisine Icelandic
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Chef's knife

Ingredients
  

  • 1.5 pounds lamb shoulder, cut into 1-inch cubes
  • 1 small head green cabbage, cored and sliced into strips
  • 2 tablespoons juniper berries, lightly crushed
  • 1 large onion, diced
  • 2 carrots, sliced into rounds
  • 3 medium potatoes, cut into chunks
  • 4 cups lamb or beef broth
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the butter in a large pot over medium heat. Add the lamb cubes and brown them on all sides. Remove the lamb and set it aside.
  • Add the onion and carrots to the pot. Cook until the onion softens. Stir in the crushed juniper berries and thyme. Cook for one minute to release their aroma.
  • Return the lamb to the pot. Add the potatoes, broth, bay leaf, salt, and pepper. Bring the mixture to a simmer. Cover and cook for 45 minutes.
  • Stir in the cabbage. Continue simmering, uncovered, for 20 more minutes until the cabbage is tender and the lamb is soft. Remove the bay leaf before serving.

Notes

Crush the juniper berries just before adding them so their flavor stays fresh. If the stew thickens too much, add a splash of broth when reheating. Leftovers taste even better the next day after the spices settle.
Course: Soup
Cuisine: Icelandic
Equipment: Large pot, Cutting board, Chef's knife