4 tbsp vegetable oil
1 large onion, peeled and chopped
8 oz (225 g) red cabbage, shredded
2 tbsp plain flour (All purpose)
1 tsp paprika
salt and freshly ground black pepper
1 lb (450 g) lamb, cut into small cubes
3 tbsp gin, Dutch Geneve if available
2 tbsp lime or lemon juice
1 1/2 lb (700 g) potatoes, diced
1 pt (600 ml) stock
2 bay leaves
1/2 stick (2 oz) 50 g butter
1 tbsp parsley, finely chopped
2 medium cloves of garlic, crushed
1. Heat 2 tsp of the vegetable oil in a deep frying pan and gently cook the onion until transparent.
2. Add the cabbage and, stirring occasionally allow to cook for 5 minutes until the oil is absorbed.
3. Heat the remaining oil in a heavy casserole dish.
4. Mix together the flour, paprika, salt and pepper and coat the meat, then brown on all sides in the hot oil.
5. Pour in the gin, shake well and set the gin alight.
6. Shake again until the flames die down, then pour in the lime or lemon juice.
7. Add the onions and cabbage, the diced potatoes and sufficient stock to just cover the ingredients.
8. Season to taste and add the bay leaves.
9. Cover and cook in the oven Gas mark 4, 350°F (180°C) for 1 hour or until the lamb is tender.
10. Mix together the butter, chopped parsley and crushed garlic.
11. Stir into the casserole just before serving.
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