• 10 Portions

    Diced Lamb 600g

    Diced Potato 200g

    Diced Onion 200g

    Sliced Leeks 200g

    Diced Garlic 1 clove

    Sliced Savoy Cabbage 200g

    Salt and Pepper To taste


  • 50 Portions

    Diced Lamb 3kg

    Diced Potato 1kg

    Diced Onion 1kg

    Sliced Leeks 1kg

    Diced Garlic 3 cloves

    Sliced Savoy Cabbage 1kg

    Salt and Pepper To taste


  • 100 Portions

    Diced Lamb 6kg

    Diced Potato 2kg

    Diced Onion 2kg

    Sliced Leeks 2kg

    Diced Garlic 6 cloves

    Sliced Savoy Cabbage 2kg

    Salt and Pepper To taste


  1. Wash and prepare vegetables as stated above
  2. Add enough oil for frying to a large heavy bottomed sauce pan
  3. Once hot add onions and garlic, cook for 2 minutes
  4. Add the lamb and season to taste with salt and pepper
  5. Cook for 10 minutes until browned all over
  6. Add carrots and cook for 2 minutes
  7. Add enough water to cover the vegetables and meat, boil then simmer for once and a half hours, ensuring that the pan does not simmer dry
  8. Add the potatoes, cabbage and leeks
  9. Simmer for another hour, stirring regularly
  10. Taste and adjust seasoning with salt and pepper
Key Points
  • This recipe will benefit from a long cook.
  • Try preparing the vegetables the day before so you can start cooking it first thing in the morning.