Lamb keema mince mixed with rice, then wrapped in cooked cabbage leaves and lightly poached in lamb or vegetable stock. A quick supper dish that is full of flavour.
Prep Time: 10 mins
Cook Time: 30 minutes
Serves: 4 people
Ingredients
350g prepared lamb keema (see lamb keema recipe)
150ml of good hot lamb or vegetable stock
1 large green cabbage, base trimmed
100g cooked rice
Method
Bring a large saucepan of water to boil and place the whole cabbage in the water, stalk side up.
Cover and simmer for 6-8 minutes then remove the cabbage with a slotted spoon, separate the larger outer leaves with a sharp knife, removing each one by one. Drain on kitchen paper (you’ll need about 8-10 leaves).
Make a V-shaped cut to remove the thickest part of the stalk on each leaf.
Preheat the oven to 170°C,150°C Fan, Gas Mark 3.
Mix the rice into the keema and place a tablespoonful in the centre of each leaf. Fold in the sides and roll up tightly.
Transfer to a heatproof casserole dish. Pour over the stock, cover and cook for 25-30 minutes.