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

1. Wash and chop cabbage.
2. Heat oil in a large pot.
3. Brown stewing lamb in hot oil on all sides.
4. Remove to a plate.
5. Add onion to pot and saute until soft.
6. Add 1/2 t coriander, 1/4 t pepper, and 1/2 t caraway.
7. Return lamb to pot and add murri.
8. Cook over middling high heat, stirring frequently, for 10 minutes.
9. Stir in cabbage and cook covered for 20 minutes; the cabbage will yield a lot of liquid.
10. Meanwhile, mix ground lamb with eggs, breadcrumbs, almonds, 1/4 t coriander, 1/8 t pepper and 1/8 t caraway.
11. Add this mixture to pot by spoonfuls until the top is mostly covered.
12. 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.

cabbage, vegetable oil, lamb, salt, onion, ground coriander, ground black pepper, caraway seed, soy sauce, ground lamb, eggs, breadcrumbs, blanched almond, ground coriander, ground black pepper, caraway

Taken from www.food.com/recipe/a-baqliyya-of-zirlabs-340249 (may not work)