• Ingredients:
  • 2 tbsp vegetable oil
  • 500g boneless mutton or lamb meat, cut into 5 cm chunks
  • 1 kg potatoes, peeled and cut into quarters
  • 150 g onion, roughly chopped
  • 100 g leeks, cleaned and finely sliced
  • 120 g carrots, roughly chopped
  • 800 ml beef stock
  • 2 or 3 cabbage leaves, thinly sliced
  • 50 g Parsley, finely chopped for garnish
  • Salt and Pepper for seasoning


Pre-heat the oven to 180C.
In a large frying pan heat half the oil to hot but not smoking.  Add half the mutton/lamb pieces and brown all over. Remove the meat and place in a casserole, cover with a half of the potatoes, onions, leeks and carrots. Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over. Add to the casserole and cover with the remaining vegetables.
Add the stock, cover with a tight fitting lid and cook/bake in the oven for 1 hour. Add the cabbage, place the lid on again and cook for another hour.                                                                        Check from time to time to make sure the stock isn’t reducing too much, if it is add a little hot water.  The meat and vegetables should always be covered by the liquid. If the sauce is too runny at the end, cook a little longer with the lid removed.

Season with salt and pepper and add parsley garnish before serving.