Ingredients
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
Method
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