Instructions: Prep: 10 min, Cook: 55 min.

Heat oil in a nonreactive saucepan over medium high heat. Saute onion 4-5 minutes until golden. Add lamb and saute 4-5 minutes, stirring, until browned. Add beer and pepper. Reduce heat to low, cover and simmer 30 minutes. Stir in stock and gravy mix. Add potatoes and carrots, cover and simmer 15 minutes or until vegetables are tender. Stir in cabbage and cook 3 minutes, just until cabbage turns bright green.

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