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5 from 2 votes

Lamb and Cabbage Curry

A South African Indian dish that's become a favorite
Prep Time15 minutes
Cook Time1 hour 15 minutes
Course: Main Course
Cuisine: Indian
Keyword: lamb and cabbage curry, mutton and cabbage curry, south african indian curries
Servings: 4

Ingredients

  • 700 gram lamb
  • 4 cups chopped cabbage
  • 1/4 cup vegetable oil
  • 2 cinnamon sticks
  • 2 bay leaf
  • 1 star aniseed
  • 1 onion finely chopped
  • 1 tbsp ginger/garlic paste
  • 2 sprigs curry leaf
  • 3 roma tomatoes skin removed and blended
  • 2 tbsp masala
  • 2 tsp kashmiri chilli powder
  • 1 tsp turmeric
  • 1 tsp ground fennel
  • 2 tsp garam masala
  • salt

Instructions

  • Heat the oil in a large pot. Add the cinnamon sticks, bay leaf and star aniseed to the oil and fry until fragrant
  • Add the onion and saute until golden brown. Add the curry leaf and ginger/garlic paste and saute for a minute
  • Add the masala, chilli powder, turmeric, fennel and garam masala. Cook the spices for 2 minutes, add a few drops of water if required
  • Add the lamb and allow it to cook with the spices for 5 minutes, on low heat. Do not cover the pot
  • Add the pureed tomatoes, season with salt. Cover and simmer for an hour or until the lamb is tender. If the lamb needs further cooking add another quarter cup of water and cook further
  • Add the cabbage and cook for about 10-15 minutes
  • Garnish with coriander and serve hot with rice or roti

Notes

  1. If you do not have masala you can increase the amount of kashmiri chilli powder and add a teaspoon of cumin and coriander
  2. The lamb ribs works best for this curry, however you can choose to use whatever you prefer
  3. If you are not living at high altitude your curry may take a shorter amount of time to cook
  4. You can also add potatoes to the curry if you wish