1/4 cup ground lamb
2 tablespoons vegetable oil
1 medium onion, chopped
2 carrots, chopped
1 medium head cabbage, chopped
1 small onion, chopped
3 sprigs fresh parsley, chopped
1 tablespoon allspice
1 tablespoon brown sugar
1 teaspoon olive oil
1/2 teaspoon ground cinnamon
salt and pepper to taste
4 cups water
1 cup dry pancake mix
In a medium saucepan, heat oil over a medium heat. Saute the chopped onion, carrots, cabbage, onion, parsley, allspice, brown sugar and olive oil in the oil until they are heated through, about 15 minutes. Pour in water, then mix well. Stir in pancake mix.
Cover and simmer about 20 minutes, stirring occasionally. Remove from heat and stir in wine and continue simmer about 8 minutes, stirring occasionally. Pour into warm plastic bowl and refrigerate about 2 hours, or until set.