Herbed Lamb with Cabbage

Ingredients

• Lamb mince 500g
• Olive oil 2 tbsp
• Large onion 1
• Medium carrots 2
• Garlic cloves 2
• Sprig fresh rosemary 1
• Sprigs fresh thyme 2
• Lamb or vegetable stock 500ml
• Savoy cabbage 1/2
• Fresh parsley, chopped small bunch
• Salt to taste
• Black pepper to taste

Method

1. Peel and finely chop the onion. Peel and dice the carrots into small cubes. Mince the garlic.
2. Strip the leaves from the rosemary and thyme sprigs and finely chop them. Chop the fresh parsley.
3. Heat the olive oil in a large, deep frying pan or saucepan over a medium-high heat. Add the lamb mince and cook, breaking it up with a spoon, until browned all over. Drain off any excess fat.
4. Add the chopped onion and diced carrots to the pan with the mince. Cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
5. Stir in the minced garlic, chopped rosemary, and thyme. Cook for 1 minute more until fragrant.
6. Pour in the stock and bring to a simmer. Season with a little salt and pepper.
7. Shred the savoy cabbage and add it to the pan. Stir well, then cover the pan and reduce the heat to low. Simmer gently for 15-20 minutes, or until the cabbage is tender and the sauce has thickened slightly.
8. Stir in most of the chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with the remaining parsley.