1.5 kg  Lamb knuckles

½  Cabbage, cleaned and finely sliced

1  Onion, chopped

30 ml Olive oil

2 Garlic cloves, finely chopped

1 lit Lamb stock – alternatively, use 1 lamb stock block diluted in 1litre of luke warm water

500g Baby potatoes, halved

4 fresh Thyme, sprigs

2 fresh Mint, sprigs

10g Salt

10g Pepper black, freshly ground



Add the olive oil to a large pot on a high heat and add the lamb to cook until golden brown

Add the onion and garlic to the pot, stir every so often

Add the chopped cabbage and stir to combine, cook until the cabbage is browned, add the stock and stir through

Add the potatoes to the pot and cook on a medium heat to simmer until the potatoes and meat is soft, approximately 1.5hours

Remove the stalks of thyme and mint

 Season to taste