Leg of Lamb, Boneless -  1 ¼ lbs. Cut into ¾” chunks

Beef broth – 3 cups

Green cabbage – rough cut – 2 cups.

Carrots – 2 medium – chopped

Onion, 1 large – chopped

Rutabaga, skinned, chopped – about 1 cup

Barley – 1/3 cup

Garlic –  3 cloves – chopped

Dry Vermouth – 4 oz.

Chili Stuff Chili Mix – 2 tspns.

 Fresh ground black pepper  - ½  tsp

A bay leaf

Preheat a large deep pan to medium, with olive oil,

add lamb pieces to brown for about 4 minutes.

Add the broth and all the other ingredients,

without the vermouth and ½ cup of water.

Bring to a boil and reduce heat to low.

Simmer for about 25 minutes. 

After about 15 minutes add the Vermouth.

Serve with fresh crusty bread and salad.