Ingredients

• Your Spice blended zip lock pouch contains: Caraway Seeds, Thyme, Sumac, Oregano, Basil, Fennel, Aleppo chilli, Black Pepper, minimal Sea Salt

• 3 x Medium red peppers (capsicums) - for paste

• 1/4 x White cabbage - coarsely chopped

• 400g Lamb mince - best quality essential

• Olive oil

• 4 x Medium large tomatoes, peeled or 400g tin Italian tomatoes

• 1 x Large onion - diced

• 2 x Garlic cloves - finely diced

• 1 x Tablespoon tomato paste

• 1 x Teaspoon pomegranate molasses - a wonderful addition

• This recipe works nicely as salt reduced add extra to your taste.

Preparation

Place the red peppers in a hot oven and roast until the skin starts to crinkle and collapse. To remove the skin, place in a plastic kitchen bag while cooling. This will make it easier to remove the skin without burning.

Then in a blender add the peeled roasted red peppers, 1 x tablespoon tomato paste, a little olive oil and the black pepper and salt if using for the paste. Blend until smooth paste without being too runny.

Next heat a little olive oil in a large pan and over a medium heat add the minced lamb and carefully brown, stirring constantly, then remove and set aside.

Then add the onion and garlic and cook down until soft then add the tomato paste and hold in the base of the pan for 3 minutes to remove bitterness. Now, add 30g of the blended spices from the zip lock pouch, pomegranate molasses and tomatoes and stir well to allow the tomatoes to break down then add the red pepper paste and stir to bring everything together.

Next chop the cabbage into large chunks and wash fully, leaving some of the water clinging to the cabbage and set aside.

Now return the lamb mince to the pan, stir to mix then place the cabbage on top of the lamb and add a little water.

Cover the pan and on a low heat allow the cabbage to cook down fully before stirring the cabbage into the lamb and tomato mix ready for service.

Important: The red pepper paste is important to this recipe giving a lovely, savoury, sweet flavour depth.

Comments: To buy the pomegrate molasses for this recipe go to: SPICES