For two VERY LARGE portions, or three regular!
Savoy Cabbage -300g
Celery, 2 sticks -93g
Lamb, Mince (20% fat) -250g
Curry Paste, Tikka, Finest, Tesco-100g
Garlic -1 Clove/3g
Fresh Coriander Leaves -1 Bunch/20g
White Wine Vinegar -1 Tsp/5ml
Pepper, Black, Freshly Ground -½ Tsp/1g
Salt -¼ Tsp/1.25g
Peel and finely dice onion. Peel and finely dice garlic. Wash celery and finely chop. Finely shred the cabbage and remove tough stalks.
Melt half the butter in a pan and add the cabbage. Stir over a low heat stirring regularly (don't allow to brown). Continue to cook and stir until the cabbage is softened. This may take a while. Once cooked, add the white wine vinegar, salt and pepper to taste.
Add the remaining butter to a large pan. Melt over a medium heat. Add the onion, celery and garlic and cook until softened. Add the minced lamb and stir, turning up the heat, until browned.
Lower the heat to low, add the tikka paste and continue to cook for about 10 minutes stirring regularly.
Finally, combined the cabbage and meat mixtures and continue to stir over the heat until warmed through. Add the fresh coriander and serve - with a spoonful of soured cream or mayonnaise.
This is a meal on it's own, but you could add some naan bread.
Adapted this from the Diet Doctor website: dietdoctor.com/recipes/indi...
Going to try the Italian version at the weekend!