1 lb. lamb chunks on the bone
1 medium cabbage
2 cloves garlic
1 onion
2 medium carrots
2 medium new potatoes
1 Tbsp whole peppercorns
Dried rosemary
1 beef stock cube
2 dollops of butter

Serves 2


Step 1

Chop the onions, carrots and cabbage into bite sized pieces. Chop the potatoes into large pieces. Mince or crush the garlic.

Step 2

In a large pot melt one dollop of butter and sauté the onions until they turn transparent. Add the garlic and lamb chunks and sear the lamb.

Step 3

Once the lamb is seared add the peppercorns and rosemary; cook for 3-5 minutes. Add the carrots, cabbage and potatoes and stir.

Step 4

Cook until the potatoes and carrots are slightly softened, approximately 5-10 minutes.

Step 5

Fill the pot with enough water to cover 2/3 of the ingredients, crumble the stock cube and add the remaining dollop of butter.

Step 6

Bring to a boil and then simmer covered for 2 hours, stirring occasionally.