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.

Serves 4

• 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

To make…

• 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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