Ingredients

• 1 lb. Minced lean lamb
• 1/2 cup onions, finely chopped
• 1/2 green onions, finely chopped
• 1 cup cooked rice
• 2 teaspoons dill weed, minced
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 3 fresh red chilies, minced
• 1/2 teaspoon turmeric
• 1 teaspoon cumin powder
• 1 cup Nepali cheese (panner), roughly grated
• 1 teaspoon ground black pepper
• 1 teaspoon flour
• 1 egg
• 2 tablespoons melted butter
• 1 head fresh cabbage Salt to taste
• For sauce:
  • 1 cup chopped onions
  • 2 cloves garlic
  • 1/2 in. ginger
  • 1 cup chopped tomatoes
  • 1 teaspoon musturd seeds
  • 1 cup yogurt
  • 1 cup rich lamb broth
  • 2 tablespoons clarified butter
  • 1 teaspoon chili powder
  • 2 tablespoons green onions for garnish

Instructions

In a large bowl combine all ingredients except cabbage. Mix well, cover, and refrigerate for I hour. In the mean time, core the head of cabbage, boil in salted water till soft. Separate into leaves, and keep in cold water. Remove the thick veins as necessary. Spread a cabbage leaf on cutting board, place 2 tablespoons of filling, fold sides, and roll up. Hold the loose end of the leaf with small bamboo sticks. Repeat with other leaves. Rub butter on the stuffed rolls and stack in a steamer. Steam till the stuffing is cooked through, about 10 min. Transfer the steamed rolls to a large plate.

For sauce, in a non-stick sauce pan heat 2 tablespoon of clarified butter, splitter musturd seeds. Add onions and sautee till brown. Add garlic, ginger, and chili powder, and fry for 1 min. in low heat. Add tomatoes, broth, and salt and pepper. Simmer the tomato mixture until the sauce thickens, about 15 min. Transfer the stuffed cabbage rolls to the sauce and heat through, frequently turning, about 5 min. Garnish with chopped green onions. Serve with tomato chutney.

Submitted by: Tulsi Regmi