5 lbs. boneless lean lamb, cut into 1-inch cubes
4 turnips, peeled and cut into chunks
1 head cabbage, cut into chunks
2 c. mint, chopped
1 c. chives, chopped
1 onion, chopped
3 cloves garlic, chopped
3 lg. potatoes, peeled, cut into chunks
2 tomatoes, peeled, seeded and chopped
1 c. white wine
3 c. chicken stock
1/2 c. olive oil
Salt and pepper to taste

Lightly season and flour the lamb pieces. In a large pot, heat the olive oil and brown the lamb. Add onions and garlic and stir around. Then add the turnips, cabbage, potatoes, tomatoes, white wine and chicken stock. Bring to a boil and let simmer for 30 minutes. Then add the mint and chives and simmer for another 10 minutes or until the lamb is tender. Adjust seasoning.