Ingredients
- 675g lean lamb shoulder, leg or neck fillet, cut into 2.5cm cubes
- 2 tablespoons oil
- 1 onion, peeled and quartered
- 2 garlic cloves, peeled and crushed
- 1 x 2.5cm fresh root ginger, peeled and grated
- 1 tablespoon tomato purée
- 2 teaspoons Tabasco or chilli sauce, optional
- 25g plain flour
- 1.4l good, hot lamb or vegetable stock
- 900g marrow or squash, peeled, deseeded and cut into 2.5cm cubes
- 2 large tomatoes, peeled and grated
- 1 x 400g can chick peas, drained
- 225g green cabbage, rinsed and finely shredded
- Crusty bread, to serve
Method
- Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
- Heat the oil in a large ovenproof casserole dish. Add the lamb and cook over a moderate heat for 3-4 minutes until brown, stirring occasionally.
- Add the onion, garlic and ginger. Cook for 2-3 minutes until soft. Add the tomato purée, Tabasco or chilli sauce (if used) and flour. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
- Add the stock, bring to the boil, cover and cook in a preheated oven or on the hob for 45 minutes, stirring occasionally Add the marrow or squash, tomatoes and chickpeas. Cover and return to the oven or hob for a further 30 minutes.
- Add the cabbage, season and continue to cook for a further 5-10 minutes.
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