Cabbage and Mutton Curry

Ingredients:

1kg lamb (cut into pieces)

1 large onion (finely sliced)

½ cup cooking oil

2 medium sized curry (UTD) potatoes (optional)

2 tsps ginger/garlic paste

salt to taste

3 tablespoons chilli powder ( or more)

2 tablespoons curry powder (add more if you prefer a stronger/pungent curry)

1 teaspoon dhunia/jeera powder

½ teaspoon turmeric powder

2 green chillies slit

2 sticks cinnamon

2 teaspoons sugar

4 to 5 cups cabbage (chopped into chunky pieces)

1 sprig curry leaves

¼ bunch chopped dhunia (to garnish)

METHOD:

Braise onion in oil until golden brown. Add ginger/garlic, cinnamon sticks. Fry a further ½ minute and then add washed and drained meat. Add spices (chilli powder, curry powder, dhunia/jeera powder and turmeric powder). Toss until meat well coated. Add salt and allow masala’s to ‘fry’ on a low heat for at least 10 minutes, tossing at intervals until it starts to catch at the bottom of the pot. Then add cabbage and sugar, toss well until cabbage well coated with spices and leave to simmer on low heat until cabbage cooked. You may have to add a little water to aid the cooking process. If using potatoes add when adding the cabbage. Garnish with curry leaves and chopped dhunia. Serve with roti or rice.

The sugar gives a delicious flavour to this dish…

#cabbage #mutton #curry