Pan Fried Cabbage Rolls With Spiced Lamb

• 1 head cabbage
• 1 1/4 pounds ground lamb
• 1 egg
• 3 inches ginger piece, peeled and grated. You could use store bought ginger paste but fresh is better
• 6 cloves garlic peeled and grated
• 1/2 tablespoon Garam Masala
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1 tablespoon fennel seeds
• 1/2 tablespoon cinnamon powder
• 1/2 teaspoon chili flakes more for spicier rolls
• 6 cardamom pods
• 1 onion peeled, grated and squeezed to remove as much juice as possible
• 1/2 cup fresh cilantro chopped fine
• 1/4 cup flour chick pea, optional
• salt
• 1 tablespoon oil to fry
• water Large pot of, for steaming/blanching
• rolls Twine to tie the
• chutney Ingredients:
• 1 1/2 cups cilantro washed
• 1 inch ginger peeled
• 2 cloves garlic peeled
• 1/2 tablespoon salt
• 1 lime
• 1 cup greek yogurt

1. Bring a large pot of water to boil on medium heat. n a big bowl, toss in the Lamb, the spices and the all the other ingredients (including the egg) and mix really well for 2 minutes (with your hands preferably) to make sure you have a really smooth stuffing mix.
2. Let it rest for 15-20 minutes. In the mean time, chop off the stem of the cabbage and peel and discard the top 2 layers (if dirty). Then carefully extract as many large sheets of Cabbage as you can, making sure not to snap or break them.
3. Blanch each leaf for 2 to 3 minutes, making it pliable and easier to work with, and also half-cooked. Repeat for all sheets/leaves (gosh, what are they really called?!) and set them aside.
4. Slice off the tough spine that runs almost half way into the leaf, making a V-shaped cut and the base. Add a handful of stuffing, starting at the top of the leaf and rolling once. Then fold in the sides inwards and roll it out all the way. Tie with a piece of twine on both ends. Repeat till mix runs out for all other rolls.
5. Bring a medium pan up on low heat. Add 1 tbsp oil when the pan is hot. Place the rolls in carefully and let them caramelize for 3 minutes per side for a total of 12 minutes or so making sure the lamb gets cooked through all the way. Repeat the process.
6. Quick yogurt cilantro chutney: add all the chutney ingredients in a food processor, blender, Vitamix, Fruit Ninja or even a coffee grinder which I used and puree. Chutney is done!
7. Remove the rolls from the pan, and cut the twine. Dip them generously in the Chutney and you're done!

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Taken from www.yummly.com/recipe/Pan-Fried-Cabbage-Rolls-with-Spiced-Lamb-1474885 (may not work)