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.