2 lbs boneless lamb shoulder or beef chuck roast, cut into 2” pieces
1 tsp kosher salt
½ tsp black pepper
2 tbsp ghee (or 1 tbsp butter + 1 tbsp avocado or olive oil)
1 ½ tsp cumin seeds
1 onion, quartered
1 lb yukon gold potatoes, about 2” in diameter, peeled
3 large carrots (about ½ lb), peeled and cut into large chunks
1 whole head garlic, outer skins removed (all but skins around individual cloves)
2 sprigs dill, more to garnish
2 roma tomatoes, cut into wedges
1 small head cabbage (about 1 lb), outer leaves removed and reserved, cut into 2” pieces

1. Combine the meat, salt, and pepper.  Warm the ghee in a dutch oven or stockpot over medium-high heat, then add the meat and brown until darkened and crispy, about 3 minutes per side, in batches as needed to prevent overcrowding; set the lamb aside as it finishes browning.

2. Reduce heat to medium, then add the cumin seeds.  Sauté until aromatic, about 30 seconds, then return the meat and any accumulated juices to the pot.  In layers, add the onion, potatoes, carrots, dill, garlic, tomatoes, and cabbage chunks, then cover everything with the reserved outer cabbage leaves.  Once you hear sounds of bubbling, cover the dutch oven and reduce heat to medium-low; simmer until the cabbage is tender throughout, about 1 hour and 15 minutes.

3. Remove the dutch oven from heat, then discard the outer cabbage leaves and carefully transfer each layer onto a platter; loosely cover with aluminum foil and set aside.  Increase the heat to medium-high and reduce any leftover liquid until it is mostly oil, about 5 minutes. Distribute the meat and vegetables into four bowls, then pour the sauce over each bowl.  Serve garnished with dill.