for 4 people

Meat

	oil for frying
800 g	stewing lamb (e.g. shoulder), cut into approx. 3 cm cubes
¾ tsp	salt
a little	pepper
1 ½ tbsp	white flour

Hafechabis

2	onions, halved, cut into strips
2	garlic cloves, finely chopped
800 g	white cabbage *-*
1	bay leaf
2	cloves
3 dl	meat bouillon
¼ tsp	nutmeg
	salt and pepper to taste

Boiled potatoes

1 kg	waxy potato, peeled, cut into approx. 3 cm cubes
	salted water, boiling
2 tbsp	butter
1 bunch	chives, finely chopped

How it's done

Meat

Heat the oil in a cooking pot. Season the meat, add in batches, brown for approx. 5 mins. each, remove, dust with flour, reduce the heat, wipe the cooking fat from the pan.

Hafechabis

Add a dash of oil to the same pan. Add the onions and garlic, sauté for approx. 3 mins. Add the cabbage, bay leaf and cloves, cook for approx. 5 mins. Pour in the stock, bring to the boil, reduce the heat. Return the meat to the pan, cover and braise for approx. 1½ hrs., season.

Boiled potatoes

Cook the potatoes, uncovered, in boiling salted water for approx. 15 mins. until soft. Drain the potatoes and return to the pan. Add the butter and chives, mix carefully, serve with the stew.

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