Steamed Lamb with Cabbage

Cut the lamb into 2-inch chunks, removing excess fat but leaving some marbling for flavor. Season generously with salt and pepper.

Peel and cut the potatoes into 1-inch cubes. Peel and slice the carrots into thick rounds about ¼-inch. Chop the onion into quarters and cut the cabbage into thick wedges, keeping the core intact to hold the leaves together.

Slit the long hot peppers lengthwise and remove the seeds if a milder dish is preferred, or leave them intact for more heat.

Heat the lard or drippings in a large heavy pot or earthenware vessel over medium-high heat until shimmering. Working in batches, brown the lamb chunks on all sides until a deep golden crust forms, approximately 3–4 minutes per batch. Transfer browned lamb to a plate.

In the same pot, add the onion quarters and sauté until soft and translucent, about 3–4 minutes, scraping up any browned bits from the bottom.

Return the lamb to the pot and arrange the potatoes, carrots, and whole long hot peppers around the meat. Layer the cabbage wedges on top, seasoning each layer lightly with salt and pepper.

Add just enough water or light broth to barely cover the ingredients—the steam from the covered pot will do most of the cooking. Bring to a boil, then reduce the heat to low.

Cover the pot tightly and simmer gently for 60–75 minutes, or until the lamb is fork-tender and the vegetables are completely soft. The cabbage should be very tender and slightly caramelized at the edges.

Check the liquid level partway through cooking; add a splash of water if it has reduced too much. Taste and adjust seasoning with salt and pepper as needed.

Carefully transfer the lamb and vegetables to a large platter, arranging them attractively. Pour any remaining cooking liquid over the top as a light broth.

Serve hot, directly from the pot or platter, allowing diners to take portions of lamb, vegetables, and cabbage together with the cooking broth.