This dish may not look massively instagrammable but it’s so tasty and unusual, I thought I’d make it this week’s #TheFridayRecipe. If you’re trying to cut down on carbs, this is a perfect supper dish as the Savoy cabbage strips make it very filling. If you want to serve it as a vegetarian meal or side dish, make it without the minced lamb and top with plenty of crumbled feta cheese. Hob to plate takes about an hour.
- 300g minced lamb
- 2 medium onions, chopped
- 2 cloves of garlic
- 70g pot of concentrated tomato paste or 2 tablespoons of tomato paste from a tube
- 1/2 tsp chilli flakes (add more if you prefer it even spicier)
- A generous pinch of chilli powder
- 4 large, ripe tomatoes – skinned and chopped
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3 pointed red peppers
- 2 tablespoons of light olive oil
- 1 medium Savoy cabbage, cored and sliced into thin strips
- Place the red peppers on a baking tray and roast at 200°C for 20 minutes until the skins are blistered. Once cooked and cooled, skin them and blend them in a food processor with the garlic cloves and chilli powder into a paste.
- Meanwhile, add the oil to a large, high-sided sautée pan and cook the chopped onions over a medium heat until soft and lightly golden.
- Add the lamb and cook through until browned.
- Add the red pepper paste, the tomato paste, chilli flakes, chopped tomatoes and 100ml of water. Bring to a simmer and cook with the lid on for 30 minutes.
- Add the cabbage, stir and cook through for another 20 minutes. Add a splash more water if necessary but the juices from the cabbage should provide enough additional liquid.Check for seasoning, add a little more salt, pepper and chilli to taste.
- Serve in warmed bowls.
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It’s bloody lovely!