How do I ensure the meat in Mutton & Cabbage Curry is tender and flavorful?

For the most tender mutton or lamb, cook on low to medium heat allowing the meat to simmer in its own natural juices before adding any water. Allowing the meat to braise gently with the spices infuses the flavor deep into the bone.

How do I get soft, gravy-infused potatoes without them breaking?

Use soft-cooking South African potatoes (such as Up-to-Date, Mondial, or Sifra). Cut them into halves or quarters and add them halfway through the cooking process. Avoid stirring aggressively once the potatoes are tender.

Can I freeze leftover Mutton & Cabbage Curry?

Yes, this curry freezes wonderfully for up to 3 months in an airtight container. Note: If freezing, omit or remove the potatoes as their texture changes when frozen. You can easily add fresh boiled potatoes when reheating!

Traditional Durban Mutton & Cabbage Curry (Tender, Rich & Spicy)

Name: Mutton & Cabbage Curry
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 4-6
Cuisine: Durban Indian, South African
Ingredients: 1 kg Mutton or Lamb pieces; 1/4 green cabbage; 1 onion; 2-3 green chilies; 1 tomato; 3 tablespoons cooking oil; few sprigs thyme; 1 sprig curry leaves; 1/2 teaspoon cumin (jeera) seeds; 1/2 teaspoon fennel (soomph) seeds; 2 bay leaves; 1 cinnamon stick; 1 star aniseed; 1/2 teaspoon turmeric powder; 2 teaspoons garam masala; 1 teaspoon cumin (jeera) powder; 2 teaspoons coriander (dhania) powder; 1/2 teaspoon cardamom (elachi) powder; 4 tablespoons chilli powder; 1 tablespoon red chili flakes (optional); 2 tablespoons ginger & garlic paste; salt to taste; fresh dhania (coriander) for garnishing

Mutton & Cabbage Curry

Mutton & Cabbage Curry is a very popular dish in South Africa. It is basically Mutton Curry cooked with cabbage.

⏱️

Prep Time20 mins

🍳

Cook Time45 mins

⌛

Total Time65 mins

🍽️

ServingsServes 4-6

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.

I grew up eating this dish which my late grandmother loved cooking for us. It was also a sneaky way to get the kids to eat their veggies. I absolutely love it & my mum actually thought me how to make this dish, however, along the way I changed it up a bit by searing the meat in the spices & blending my tomatoes which just speeds up the cooking process.

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 choice because of the moderateness & lamb or mutton was acquainted predominantly due with the subsistence way of their cultivating.