Lamb stew with savoy cabbage

• lamb meat
• savoy cabbage
• carrots
• spanish onion
• potatoes
• celery
• garlic
• stock to taste (meat or vegetable)
• curry, paprika powder, caraway seed, allspice
• tomato purée
• sweet mustard, hot mustard

Dice/cut all ingredients to the desired size. Fry the lamb meat until brown, add the carrots, the paprika powder and the tomato purée, fry for a few minutes. Add the onion and celery, brown them a bit. Stir the cabbage, garlic and the celery under, keep frying, then add the stock. Take the heat back and put the lid on. As the cabbage starts to soften (after 15-30 minutes), add the potatoes and the remaining spices. Keep simmering until potatoes are soft.