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1
Bring a large pot of water to boil on medium heat. n a big bowl, toss in the Lamb, the spices and the all the other ingredients (including the egg) and mix really well for 2 minutes (with your hands preferably) to make sure you have a really smooth stuffing mix.
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2
Let it rest for 15-20 minutes. In the mean time, chop off the stem of the cabbage and peel and discard the top 2 layers (if dirty). Then carefully extract as many large sheets of Cabbage as you can, making sure not to snap or break them.
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3
Blanch each leaf for 2 to 3 minutes, making it pliable and easier to work with, and also half-cooked. Repeat for all sheets/leaves (gosh, what are they really called?!) and set them aside.
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4
Slice off the tough spine that runs almost half way into the leaf, making a V-shaped cut and the base. Add a handful of stuffing, starting at the top of the leaf and rolling once. Then fold in the sides inwards and roll it out all the way. Tie with a piece of twine on both ends. Repeat till mix runs out for all other rolls.
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5
Bring a medium pan up on low heat. Add 1 tbsp oil when the pan is hot. Place the rolls in carefully and let them caramelize for 3 minutes per side for a total of 12 minutes or so making sure the lamb gets cooked through all the way. Repeat the process.
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6
Quick yogurt cilantro chutney: add all the chutney ingredients in a food processor, blender, Vitamix, Fruit Ninja or even a coffee grinder which I used and puree. Chutney is done!
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7
Remove the rolls from the pan, and cut the twine. Dip them generously in the Chutney and you're done!
