This dish can be prepared and cooked in many different ways. You can look in a dozen cookery books and you’ll find a dozen varying recipes. Well, this is my version (see pp. 126–7).
Cover the meat with cold water in a large pan and bring to the boil. Drain off the water and refresh the meat in cold water. Drain well.
Melt the butter in a large braising pan and add the sliced onions, half the diced potatoes and the garlic. Add the bouquet garni to the pan and sweat for 2 minutes. Add the lamb cutlets and cover with the chicken stock. Bring the stock to the simmer, cover and cook for 30 minutes. The meat will be half-cooked and the potatoes will have started to purée and thicken the stock. Add the diced carrots and continue to cook for a further 10 minutes. Add the remaining potatoes and the diced celery and cook for 15–20 minutes. At this stage we do not want to purée the potatoes but just cook them until soft. Add the cabbage and cook for another 2–3 minutes until the meat and vegetables are tender. Season with salt and pepper, remove the bouquet garni and serve in individual bowls or one large bowl. Finish with the chopped parsley. You now have a complete meal.
© 1994 Gary Rhodes. All rights reserved.