Ingredients

• Serves 4 - 6

• 600g Lamb shoulder. Boned and cut into 6cm pieces

• Plain flour

• 2 x Medium onions - loosely diced

• 2 x Medium/Small carrots - diced

• 4 x Garlic cloves, finely diced

• 2 x Tablespoons tomato paste

• 2 x Cups home made style rich chicken stock - important. See note

• 2 x Teaspoons pomegranate molasses

• 1 x Teaspoon sumac powder

• 2 x Teaspoon Mediterranean dried oregano

• 1/4 x Cup pistachio nuts - crushed. Walnuts would be an alternative if pistachio not available

• 1 x Teaspoon aleppo chilli peppers or extra to your taste

• 1 x Tin Italian whole tomatoes

• 1/2 x White cabbage - cut into chunks

• 1/2 x Teaspoon blackpepper

• 1/2 x Teaspoon salt or less if you prefer

Preparation

Dust the lamb with the flour then in a large pot with a little olive oil brown the lamb pieces on all sides. Set aside.

Next fully caramelise the onions and carrots - about 15 minutes then place the tomato paste at the bottom of the hot pan and allow about three minutes to remove the bitterness then stir into the onions.

Now, add the chicken stock, spices, pistachio nuts, salt and pepper, aleppo chilli and pomegranate molasses and stir well to mix, then return the lamb to the pot. Add the tomatoes and stir well then bake covered with foil and lid for two hours at 180c. so the meat is falling apart.

After one hour check progress and add a little water if drying out.

Wash the cabbage leaving water clinging to the cabbage then in a medium pot with 1/2 cup olive on the bottom, add the washed cabbage and the caraway and fennel seeds. Cook down, stirring occasionally so the spices (herbs really) are part of the cabbage when serving.

Last thing. Serve as much of the pork and sauce as you would like into a separate dish and then add the cabbage, over the top or mixed as you prefer. You now have an exciting dish ready for serve.

Important: A lovely rich home made stock is really important to this and all dishes. A chicken stock is wonderfully simple, fun to do and it will save a lot of money. Best to avoid the cardboard supermarket stocks. they are overloaded with salt and many with artificial flavourings

Comments: Have your butcher bone and chop the lamb shoulder, we suggest 5-6cm pieces