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Heat the oil in a large ovenproof casserole dish. Add the lamb and cook over a moderate heat for 3-4 minutes until brown, stirring occasionally.
Add the onion, garlic and ginger. Cook for 2-3 minutes until soft. Add the tomato purée, Tabasco or chilli sauce (if used) and flour. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
Add the stock, bring to the boil, cover and r cook in a preheated oven or on the hob for 45 minutes, stirring occasionally Add the marrow or squash, tomatoes and chick peas. Cover and return to the oven or hob for a further 30 minutes.
Add the cabbage, season and continue to cook for a further 5-10 minutes.
675g (1½lb) lean lamb shoulder, leg or neck fillet, cut into 5cm (2inch) cubes
30ml (2tbsp) sunflower oil
1 onion, peeled and quartered
2 garlic cloves, peeled and crushed
2.5cm (1inch) piece fresh root ginger, peeled and grated
15ml (1tbsp) tomato purée
10ml (2tsp) Tabasco or chilli sauce, optional
25g (1oz) plain flour, sieved
1.4L (2½pint) hot, good lamb or vegetable stock
900g (2lb) marrow or squash, peeled, deseeded and cut into 2.5cm (1inch) cubes
2 large tomatoes, chopped
1 x 400g can chick peas, drained
225g (8oz) green cabbage, rinsed and finely shredded
Salt and pepper