STUFFED CABBAGE LEAVES WITH LAMB

Preparation Method :

• Hollow out the stem end of the cabbage with a sharp knife. Place the cabbage in a large pan, cover with water and bring to the boil.
• Remove from the heat, cover the pan and leave to stand for about 10-15 minutes. Drain.
• Heat 2 tablespoons of the oil in another pan, add the onion and fry until soft.
• Add the ginger and turmeric, fry gently for a minute. Add the minced lamb and fry briefly until brown.
• Cool slightly, then stir in the rice, tomatoes, lemon rind and juice and sugar. Mix well and season with salt and pepper to taste.
• Carefully remove 10-12 inner leaves from the cabbage.
• Lay them flat on a work surface and divide the meat mixture between the leaves, gently squeeze out and reserve any liquid. Fold each leaf into a parcel.
• Heat the remaining oil in a large frying pan. Lay the cabbage rolls in one layer in the pan as close together as possible.
• Pour over the reserved liquid from the filling and the measured water. Bring to simmering point, cover and cook for about 25-30 minutes or until the liquid has evaporated.