Instructions: Trim all visible fat from leg of lamb, and cut lamb into 1-inch cubes.

Coat a Dutch oven with cooking spray, and place over medium-high heat until hot. Add lamb cubes, and cook 5 minutes or until browned. Add cabbage and remaining ingredients; bring to a boil. Cover, reduce heat and simmer 20 minutes or until lamb is tender, stirring occasionally. Discard bay leaf.

Yield 4 servings (Serving size is 2 cups)

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