2 tbsp vegetable oil
1 lb/500g mutton or lamb cutlets (bone removed) cut into 2"/5cm chunks
2lb/ 1 kg potatoes, peeled and cut into quarters
1 cup/115g onion, roughly chopped
1 cup/ 100g leeks, cleaned and finely sliced
1 cup/170g carrots, roughly chopped
1½ pints / 750 ml dark beef stock
2 or 3 cabbage leaves, thinly sliced (optional)
Salt and Pepper