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A Baqliyya of Zirlab's

1 12 lbs cabbage
2 tablespoons vegetable oil
1 lb lamb, for stew
1 teaspoon salt
1 medium onion
12 teaspoon ground coriander
14 teaspoon ground black pepper
12 teaspoon caraway seed
1 tablespoon soy sauce
5 ounces ground lamb
2 eggs
12 cup breadcrumbs
14 cup blanched almond
14 teaspoon ground coriander
18 teaspoon ground black pepper
18 teaspoon caraway seed


Wash and chop cabbage. Heat oil in a large pot. Brown stewing lamb in hot oil on all sides. Remove to a plate. Add onion to pot and saute until soft. Add 1/2 t coriander, 1/4 t pepper, and 1/2 t caraway. Return lamb to pot and add murri. Cook over middling high heat, stirring frequently, for 10 minutes. Stir in cabbage and cook covered for 20 minutes; the cabbage will yield a lot of liquid. Meanwhile, mix ground lamb with eggs, breadcrumbs, almonds, 1/4 t coriander, 1/8 t pepper and 1/8 t caraway. Add this mixture to pot by spoonfuls until the top is mostly covered. Cook covered until the topping is cooked through, then uncovered until most of the liquid is gone, about an hour in all on low heat.

Source: www.food.com