Remove fat from lamb and cut into about 3 cm (approximately 1 inch) cubes.
Rinse cabbage and cut into quarters, remove stalk and cut crosswise into 1 cm (approximately 1/2 inch) wide strips. Rinse potatoes, peel and slice. Rinse leeks, trim and cut diagonally into slices. Peel carrot and cut into slices. Peel onions and garlic and chop finely.
In a Dutch oven, arrange a layer of cabbage. Then cover with a little lamb and season with a little onion, garlic, cumin, salt and pepper. Cover lamb with potatoes, leeks and carrots and season to taste, then layer with remaining cabbage. Mix all ingredients and season to taste. Add parsley and bay leaves to the Dutch oven.
Add broth, cover and cook in a preheated oven at 175°C (approximately 350°F) for approximately 1 1/2 hours. Cook, uncover, remove bay leaf and parsley, simmer lrish Stew uncovered for about 30 minutes and season to taste. Serve in bowls.