Created by ImPat on June 23, 2018
Step 1: Season lamb with salt and pepper and heat half the oil in a stockpot over a medium to high heat and add lamb and cook, turning occasionally for 7 to 10 minutes, or until browned and then remove and reduce heat to medium.
Step 2: Add remaining oil to stockpot with leek, fennel, garlic and fennel seeds and cook, stirring occasionally, for 8 to 10 minutes or until browned.Return lamb to pot with stock, water and barley and bring to the boil and then lower to a simmer, covered, stirring occasionally, for 2 hours.
Step 3: Remove lamb from pot and shred meat, discarding bones.
Step 4: Return meat to pot and stir in sweet potato and simmer, covered for a further 20 minutes or until tender.
Step 5: Add cabbage and stir over a low heat until hot and season with salt and pepper before serving.