In a 3 quart saucepan with cover, heat oil. Add onion and sauté until brown, stirring occasionally. Add lamb and sauté, stirring until browned. Stir in beer & pepper. Cover and simmer 30 minutes.
Mix in broth and gravy mix. Add potatoes and carrots, cover and simmer 15 to 20 minutes or until vegetables are tender. Stir in cabbage and cook just until cabbage turns bright green. Serve. Garnish with chopped parsley.
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|Serving Size: 1 Serving (239g)|
|Recipe Makes: 8|
|Calories from Fat: 22 (21%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.1mg||0 %|
|Sodium 542.7mg||19 %|
|Potassium 471.2mg||12 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 14.6g|
|Protein 3.5g||5 %|
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Calories per serving: 104
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