1 kg (2 lb.) boned shoulder of lamb, cut into 5 cm (2 inch) cubes
60 g (2 oz.) lard
1 onion, finely chopped
1 kg (2 lb.) cabbage, trimmed, core removed and roughly chopped
Salt
Freshly ground pepper
3 tomatoes, peeled and sliced
2 cloves garlic, crushed
1-2 c. (8-16 fl. oz.) dry white wine
1 tbsp. paprika

1. Brown the lamb in the lard, add the onions and saute them until they are soft.

2. Put the lamb and onion mixture in the bottom of a casserole, arrange the cabbage over it and season with salt and pepper. Lay the tomato slices and garlic on top.

3. Cover the casserole and cook over low heat for 2-3 hours. Add the wine gradually while the stew is cooking.

4. Half and hour before the end of the cooking time, sprinkle the stew with paprika. Do not stir the stew.

5. Serve hot with chunks of crusty bread and generous amounts of chilled dry white wine. Serves 4.