MUTTON & CABBAGE CURRY
This Indian Recipe Serves 2-3
Mutton & Cabbage Curry is a very popular dish in South Africa. It is basically Mutton Curry cooked with cabbage.
South Africans of Indian descent, particularly those with south Indian roots, have a rich history of mutton & cabbage curry, starting with the initially contracted Indians touching base in South Africa, the ladies offered the hearth & home & planted vegetable, cabbage being a staple, which they cooked without meat then, & presented with their month to month proportions of either rice or home made cooked roti. Vegetable was the nourishment of decision because of the moderateness & lamb or mutton was acquainted predominantly due with the subsistence way of their cultivating.
Mutton & Cabbage Curry Ingredients:
- 1 kg Mutton or Lamb pieces
- ¼ green cabbage, chopped
- 2 teaspoons ginger & garlic paste
- 2 tablespoons chili powder
- 1 tablespoon red chili flakes (optional)
- 1 teaspoon dhania powder (coriander powder)
- salt to taste
- 1 teaspoon jeera powder (cumin powder)
- 1 onion, chopped
- 2 bay leaves
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- fresh dhania (coriander) for garnishing
- 1 sprig curry leaves
- 3 sprigs thyme
- 1 cinnamon stick
- 2 tomatoes
- 1 star aniseed
- 3 tablespoons cooking oil
- ½ teaspoon cumin (jeera) seeds
- ½ teaspoon fennel (soomph) seeds
- Slice cabbage, rinse & place into a bowl.
- Cover cabbage with boiling water & set aside. This will kill the gas in the cabbage.
- Rinse the meat.
- Cut meat (mutton/lamb) into cubes.
- Peel & chop onion.
- Blend or grate tomatoes. It may be chopped as well but I find blending them allows them to cook quicker & produces more gravy.
- Heat vegetable oil in a pot. Add in the onions, thyme, star aniseed, cinnamon stick, bay leaves, curry leaves, cumin (jeera) seeds & fennel (soomph) seeds.
- Mix well & allow to simmer on medium heat until onions are translucent.
- Add the ground spices to the pot – turmeric powder, garam masala, cumin (jeera) powder, coriander (dhania) powder, chili powder, red chili flakes & the ginger & garlic paste.
- Mix well.
- Add in the meat (mutton/lamb) & salt to taste.
- Mix well, coating the meat in the spices.
- Allow to braise for 5 minutes. This will allow the meat to seal in the spices.
- After 5 minutes, add in the grated or blended tomatoes.
- Mix well & allow the tomatoes to cook for 6-7 minutes.
- Thereafter, add in the cabbage – discard of the water it had been resting in.
- Pour in a little water, mix & allow the cabbage to cook until soft.
- Once the cabbage is soft & the meat is cooked, turn off the heat.
- Garnish with fresh coriander (dhania).
- Serve whilst hot.
- Best served with soft white bread, rice, roti or naan.