• Wash and dry produce. • Quarter lemon. Trim and discard root end from lettuce; separate leaves.

• In a medium microwave-safe bowl, combine cabbage, juice from three lemon wedges, 1 tsp sugar, and 2 TBSP water (for 4 servings, use the juice from six lemon wedges, 2 tsp sugar, and 4 TBSP water). Season with salt and pepper and toss to combine. Microwave for 1 minute. Set aside, tossing occasionally, until ready to serve.

• Heat a drizzle of oil in a large pan over medium-high heat. Add beef*, garlic powder, half the curry powder (you’ll use the rest later), salt, and pepper. Cook, breaking meat up into pieces, until lightly browned and partially cooked through, 2-3 minutes. • Stir in chickpeas and their liquid and stock concentrate. Cook until liquid is absorbed and beef is cooked through, 3-4 minutes more. Season with salt and pepper. TIP: Raise heat to high to cook off liquid more quickly.

• Meanwhile, in a small bowl, combine sour cream, remaining curry powder, and juice from remaining lemon. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Divide lettuce leaves between plates; fill with filling. Top with pickled cabbage (draining first) and sauce and serve.