Back to recipes

Lamb & Cabbage Stew with Raisins

Prep: 15 minutes
Cook: 2 hours
Serves: 4


1 onion, diced

2 sticks celery, sliced

2 tsp black peppercorns, lightly crushed

1 tsp salt

100g California Raisins

2 tbsp plain flour

500g diced lamb shoulder

1 medium white cabbage, cut into wedges

2 sprigs dill, leaves only


Mix together the onion, celery, peppercorns, salt, raisins and flour in a bowl.

Arrange half the lamb in the base of a large saucepan. Add half the vegetable mix and half the cabbage wedges, repeat the layers finishing with cabbage.

Pour over 500ml water, cover with a lid and bring to the boil, reduce the heat to low and simmer for 2 hours until tender. Serve scattered with dill.

Cooks tip

Great served with boiled new potatoes.