Heat 1 tbsp of the olive oil in a saucepan over a medium heat and add the lamb, tomato puree, grated onion and the cinnamon. Cover with water and bring to a gentle simmer.
Cook for 30-40 minutes until the lamb is tender. Remove from the heat and season with salt and pepper.
Heat the butter in another large saucepan until it begins to foam. Add the caraway and fry for a minute. Add the rice and cook for a further minute before adding the lamb and its juices, together with the cabbage and half the parsley.
Add water to bring the level of the liquid to about 1 cm above the rice.Cover with greaseproof paper and a lid, and steam for 8 minutes.
Remove the lid and paper and let the rice sit for another 5 minutes, then sprinkle the remaining parsley on top.
Serve with a salad, the seasoned yoghurt and wedges of lemon.