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

• 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.

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