Paula Deen publishes a recipe for Irish lamb stew on FoodNetwork.com. The recipe calls for lamb leg meat, celery, leeks, onion, cabbage and diced tomatoes and is seasoned with ground coriander and thyme. It takes about 2 hours and 30 minutes to prepare and yields eight to 10 servings.
Preheat the oven to 350 F. Cut 3 pounds of lamb leg meat into 1 1/2-inch cubes. Season the cubes with salt and ground pepper. Saute the meat cubes with 1/4 cup of olive oil and 1 tablespoon of vegetable oil in a large ovenproof Dutch oven. Once browned, remove the meat from the Dutch oven and reserve.
Add 6 chopped celery stalks, 2 large chopped leeks and 2 large chopped onions to the Dutch oven and saute for about three minutes until they become soft. Add 2 cups of finely chopped cabbage to the Dutch oven and season with 1/2 teaspoon each of ground coriander and ground thyme. Add an 8-ounce can of diced tomatoes to the Dutch oven with its juice.
Add the reserved lamb meat back to the Dutch oven along with 2 cups of canned beef broth. Cover the Dutch oven, set in the oven, and bake at 350 F for about 2 hours until the meat is fork tender.