1 lb. lamb chunks on the bone
1 medium cabbage
2 cloves garlic
2 medium carrots
2 medium new potatoes
1 Tbsp. whole peppercorns
1 beef stock cube
2 dollops of butter
Chop the onions, carrots and cabbage into bite-sized pieces. Chop the potatoes into large pieces. Mince or crush the garlic.
In a large pot, melt one dollop of butter and sauté the onions until they turn transparent. Add the garlic and lamb chunks and sear the lamb.
Once the lamb is seared, add the peppercorns and rosemary; cook for 3-5 minutes. Add the carrots, cabbage and potatoes and stir.
Cook until the potatoes and carrots are slightly softened, approximately 5-10 minutes.
Fill the pot with enough water to cover 2/3 of the ingredients, crumble the stock cube and add the remaining dollop of butter.
Bring to a boil and then simmer, covered, for 2 hours, stirring occasionally.