Lamb & Cabbage Bredie

Heat the oil in a large cast iron pot.

Brown the lamb knuckles on both sides and remove from the pot with a slotted spoon. Set aside.

Add the onions and brown. Stir in the garlic and paprika and fry for 1 minute.

Return the meat to the pot and add the thyme and carrots.

Mix the stock and the pepper sauce together and add it to the pot. Season to taste.

Lower the heat and simmer with a closed lid for 1½ - 2 hours until the meat is tender.

Add the cabbage and cover. Cook for a further 15 minutes.

Mix the cabbage gently into the bredie and serve with rice and a 3 bean salad.