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Recipe Spiced Cabbage Minced Lamb Stew With Tomatoes

April 7, 2020
Mark Killick
photo of the lamb stew recipe served in a bowl with knif and fork

This recipe is based on the Turkish dish ‘Kapuska’. It hasquickly become my favourite low-carb dish and is ideal for anybody sufferingfrom type 2 diabetes or trying to regulate blood sugar. It contains cabbage,the much-maligned vegetable, and is high in beta carotene, vitamin C, calcium,magnesium and fibre. Cabbage contains a compound called sulforaphane whichhelps reduce inflammation in the body. 

Best of all, it is tasty and easy to make!

Serves 4


45ml virgin olive oil

250g minced lamb

2 medium onions, chopped

1 large clove garlic, chopped

1 tbsp tomato puree

1 tbsp red pepper paste

1 tbsp harissa paste

½ tsp paprika

1 400g can chopped tomatoes

1 tsp salt

Black pepper

1 medium cabbage (e.g. Savoy), roughly chopped into strips

½ tsp chilli flakes (optional)


  1. Heat half the olive oil on a medium heat in a large wok/deep frying pan and fry the mince until browned all over.
  2. Add the rest of the oil, onions and garlic and fry until soft.
  3. Add the tomato puree, red pepper paste, harissa paste, paprika, chopped tomatoes, salt and pepper. Add about 100ml water and simmer for 25 minutes. Keep an eye and add more water if required.
  4. Add the cabbage and stir it into the rest of the ingredients. Add more water if required. Cook for 20 minutes.
  5. Divide into bowls and sprinkle on chilli flakes if required