2 tb olive oil
400g stewing lamb, cut in 1cm pieces
1 large tb tomato puree
1/2 medium onion, grated
1/2 cinnamon stick
75g butter
2 tsp caraway seeds
175g basmati rice, washed and soaked in salted water for 3 hrs
500g white cabbage, shredded
small bunch parsley, roughly choppped
salt and pepper
200g greek yoghurt
lemon wedges
Heat olive oil in a saucepan, add lamb, puree, onion, cinnamon and cover with water. Bring to a gentle simmer for 30 mins, until lamb is tender. Remove and season.
In another saucepan fry the caraway in the butter to release the flavour, then add rice and cook briefly, then add lamb, cabbage and half the parsley. Add water to just cover, cover with greaseproof paper and a lid and steam for 8 mins. NB easy to add too much water.
Remove lid and paper and stand for a few minutes. Garnish with remaining parsely and serve with yoghurt and lemon wedges.
A favourite of Lukas.
Source: Moro Cookbook
