Irish lamb stew

Ingredients:

• 1.4 kg of young lamb leg meat, cut into 4 cm cubes
• 2 cups finely chopped cabbage
• 1 can (225 g) of diced tomatoes with juice
• 2 cups canned beef broth
• Salt and ground black pepper
• 1/4 cup olive oil
• 1 tbsp. vegetable oil
• 6 chopped celery stalks
• 2 large leeks, sliced
• 2 large chopped onions
• 1/2 tsp ground coriander
• 1/2 tsp ground thyme

Preparation:

1. Preheat oven to 180°C.
   
   Season the meat pieces with salt and pepper. In a large ovenproof roasting pan, brown the lamb in both types of oil until browned on all sides. Remove the meat from the roasting pan.
2. In the same pan, sauté the celery, leek, and onion until softened, about 3 minutes. Add the cabbage, season with cilantro and thyme, and add the tomatoes.
   
   Place the meat on top of the roasting pan. Add the beef broth, cover, and roast until the meat is tender, about 2 hours.