Lamb Pilav with Cabbage and Caraway

• 2 tablespoons olive oil
• 400 g stewing lamb, cut in pieces no larger than 1 cm square
• 1

In a saucepan, heat half the olive oil over a medium heat and add the lamb, tomato purée, grated onion and cinnamon, and cover with water. Bring to a gentle simmer, and cook for 30–40 minutes until the lamb is tender. Remove and season with salt and pepper.

In another large saucepan, melt the butter and, when it begins to foam, add the caraway and fry for a minute to release the flavour