Typically this dish is made with cabbage, mutton or lamb shoulder, salt, flour and whole black peppercorns. As usual I have made a few adjustments. I replaced the tougher meat with lamb rib chops, and I removed the flour.

I find that a tagine works perfectly for this dish. If you don’t have one then you can use a slow cooker, dutch oven or a heavy bottomed saucepan with lid.

Makes: 2

Preparation time: 10m
Cooking time: 10m
Total time: 1h40m


  • 1 large cabbage
  • 1 1/2 - 2 pounds lamb chops or stew/shoulder meat (on the bone, cut into 2”-3” chunks)
  • 1 tablespoon whole black peppercorns
  • 1/2 cup vegetable stock
  • 1 teaspoon coarse salt (e.g. kosher salt)
  • 10 boiling potatoes

Equipment: tagine/slow cooker/dutch oven/heavy bottomed saucepan with lid


  1. Clean and slice the cabbage into wedges, ideally leaving a small piece of the core attached to each section.
  2. Place the larger peices of lamb at the bottom of your pan, then a layer of cabbage, peppercorns and salt. Repeat until you run out of ingredients. .
  3. Pour the vegetable stock down one side of the saucepan so it goes strait to the bottom.
  4. Cover and bring to a boil, then reduce heat and simmer. Keep the heat as low as you can to maintain the simmer. Temperature guage after 1 hour, but this might need to cook for up to 2 hours. You are looking for an internal temperature between 135-155ºF.
  5. While the lamb is cooking you can boil the potatoes. Wash and place them into a pan with cold water. Then bring to a boil. They will take at least 30 minutes. They are done when you can stick a fork all the way into them.
  6. Enjoy!