Etli Lahana (Turkish Lamb and Cabbage Stew with Rice)
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Ingredients
- 400 g diced lamb shoulder
- 500 g white cabbage
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tbsp tomato purée
- 75 g long grain rice
- 2 tbsp olive oil
- 400 ml lamb stock
Nutrition (per serving)
- Calories
- 423 kcal
- Protein
- 21.3 g
- Carbohydrate
- 25.3 g
- of which sugars
- 8.8 g
- Fat
- 26.4 g
- of which saturates
- 9.6 g
- Fibre
- 3.6 g
- Salt
- 1.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the diced lamb shoulder for 6-8 minutes.
- 2
Add the onion and garlic cloves and cook for 6 minutes until softened.
- 3
Stir in the tomato purée and lamb stock, cover and simmer for 1 hour until the lamb is tender.
- 4
Add the white cabbage and long grain rice, cover and simmer for a further 20 minutes until the cabbage and rice are tender.
- 5
Season with salt and black pepper before serving.
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