2 1/2 cups water
4 medium carrots
2 medium onions, halved and seeded
2 medium bay leaves
1 cup kalamata olives
1 pound lamb roast
2 teaspoons butter
1 cup water
1/4 cup all-purpose flour
2 teaspoons salt
2 teaspoons dried oregano
1 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1/1/4 teaspoon dried parsley
In a large pot, combine water, carrots and onions. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally.
Remove carrots from pot, and cut into 1/2 inch slices. Cut the cabbage into 1/2 inch slices, and place them in the pot with the water. Cover, and simmer for 30 minutes.
Stir in the bay leaves, olives, lamb, butter, water and flour. Boil, stirring occasionally, for 30 minutes.
Stir in the salt, oregano, basil, salt, pepper, nutmeg, parsley, and stock cube. Boil for another 30 minutes.
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