Hearty Middle Eastern Cabbage and Lamb Stew

Ingredients

• 1.5 lbs Ground lamb
• 2 tbsp Extra virgin olive oil
• 1 large Large yellow onion, chopped
• 2 tsp Garlic paste
• 1 medium Green bell pepper, chopped
• 3 medium Roma tomatoes, diced
• 1 small head Cabbage, cored and roughly chopped
• 4 cups Lower sodium beef broth
• 2 tbsp Tomato paste
• 2 leaves Bay leaves
• 1 tsp Ground coriander seeds
• 0.5 tsp Fenugreek seeds
• 1 sprig Fresh rosemary
• 1 tsp Salt
• 0.5 tsp White pepper
• 2 tbsp Fresh chives, chopped

Instructions

1. 1In a large pot or Dutch oven, brown the ground lamb over medium-high heat, breaking it apart. Drain excess fat and set lamb aside.
2. 2Add olive oil to the pot. Sauté chopped yellow onion, green bell pepper, and garlic paste until softened, about 5-7 minutes. Stir in diced roma tomatoes and cook for another 2 minutes.
3. 3Return the lamb to the pot. Add chopped cabbage, lower sodium beef broth, tomato paste, bay leaves, ground coriander seeds, fenugreek seeds, fresh rosemary, salt, and white pepper.
4. 4Bring the stew to a simmer, then reduce heat to low, cover, and cook for 60-90 minutes, or until the lamb is very tender and the cabbage is soft. Stir occasionally.
5. 5Remove bay leaves and rosemary sprig before serving. Garnish with fresh chives.