for 4 servings
small Savoy cabbage (quartered and chopped)
- 5.333 cups
lamb (from the leg, fat trimmed, diced)
onions (finely chopped)
- 2 cloves
garlic (finely chopped)
- ground Caraway seed
- 2 ⅔ cups
- 1 bunch
- 4 cups
lemon (zest grated)
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
Place a layer of savoy cabbage on the bottom of a pot. Add some lamb, onions and garlic. Season with salt, ground black pepper and a pinch of caraway.
Add a layer of potatoes, leek and carrots and season again. Carry on layering the pot like this until all ingredients have been used up. Finish with a layer of vegetables. Place half the parsley and the bay leaf on the top and add the stock.
Cover and transfer to the bottom of the oven. Cook for about 1 1/2 hours, then open the lid and remove the bay leaf and the parsley.
Cook for a further 30 minutes without the lid. Season to taste, sprinkle with the remaining parsley and the lemon zest and serve.