Ragoût de mouton à l'ardennaise (Ardennes lamb stew)

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• 30g butter
• 900g boneless leg of lamb, cubed
• 500ml meat stock
• Garlic to taste, crushed
• 3 medium carrots, peeled and sliced
• 2 turnips, peeled and cubed
• 1 onion, sliced
• ¼ small cabbage, shredded
• 1 teaspoon salt
• Freshly ground black pepper
• 4 medium potatoes, peeled and thinly sliced

Method

1. Melt the butter in a heavy casserole.
2. Add the lamb and sauté over a high heat until browned on all sides.
3. Add the stock, garlic, carrots, turnips, onion, cabbage salt and pepper - be careful with the salt. If your stock is salty then you will need less, or possibly none at all.
4. Bring to the boil, cover, then reduce the heat.
5. Simmer for 1½ hours.
6. Add the potatoes and simmer, covered for a further 30 minutes.

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