Step 1

Mix baharat, 1 tablespoon oil and 2 tablespoons vinegar in a bowl, season, then use to coat the lamb. Stand at room temperature for 20 minutes.

Step 2

Meanwhile, stir quince paste, 1 tablespoon oil and remaining 1/4 cup (60ml) vinegar in a large pan over medium-high heat until the paste melts. Stir in cabbage, cinnamon, 1 teaspoon sea salt flakes and 1/4 cup (60ml) water. Cook, covered, for 10 minutes or until softened. Remove lid and simmer, stirring occasionally, for a further 10 minutes or until most of the liquid has evaporated.

Step 3

Heat remaining 1 tablespoon oil in a frypan over medium heat. In batches, cook lamb for 2 minutes each side for medium-rare. Rest, loosely covered, for 5 minutes, then serve with cabbage and beans.