2-3 pcs lamb loin chops cut into cubes, marinated in some Himalayan salt and ½ tsp of cumin and black pepper
½ large onion chopped
2 tablespoons shelled pistachios
2 tablespoons pine nuts
2 tablespoons buckwheat, dry roasted
1 bowl cabbage sliced
Salt to taste
½ teaspoon nutmeg and cinnamon spice powder mix
Chicken stock (from boiling chicken frames with ginger and garlic)
- Heat a tablespoon of olive oil and fry chopped onion until limp and fragrant. Save half of the onions for the cabbage buckwheat mix. Add in lamb cubes. Fry until lamb is just cooked, add in pistachios and pine nuts, stir through and dish onto serving plate.
- Add a small amount of olive oil onto the pan and fry cabbage, dry roasted buckwheat and onions (the half saved from above). Once cabbage turns bright green, add in chicken stock and allow it to boil, cook and soften buckwheat. Add some nutmeg and cinnamon mix into the pan. Once the stock dries up, it is ready to be served. Garnish with some extra pistachio and pine nuts.