- Heat the oil in a large, flame-proof casserole dish, add the onions and lamb and fry for 3–4 minutes, until the meat is browned.
- Add the remaining stew ingredients and enough water to cover the contents. Bring to the boil, cover and simmer very gently for 1½–2 hours, until the meat is tender.
- Meanwhile, make the colcannon. Place the potatoes into a large pan of boiling water and cook for 10–12 minutes until tender. Drain, mash together with the milk and margarine, and season with plenty of black pepper.
- Cook the cabbage in a pan of boiling water until tender, drain and stir a quarter of it through the mash with the spring onions.
- Serve the remaining cabbage with the stew and colcannon.
- You could use beef, pork or venison instead of lamb.
- If using fatty meat, cook the dish the day before, refrigerate and when cooled then skim the fat from the top of the dish before reheating.
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.