10.25.2012

Mutton and Cabbage Curry Recipe


The mutton and cabbage curry recipe - according to Amma - was a recipe necessary only for fatty meats like neck or shoulder mutton cuts.  Although this started out as one of Amma’s recipes for what she called 'odd pieces', it became one of the most popular dishes in our home and one of Amma's signature recipes with the addition of her dumplings. I’ve opted for plain mutton and cabbage  in the recipe shared below. In this recipe mutton pieces and cabbage are simmered in a thick masala infused gravy made from onions and tomatoes.


how to cook mutton and cabbage curry



Similar to preparing Lamb Biryani and Dhal Ghost , the meat for mutton and cabbage curry should be ‘sealed’ by browning at high temperature. Use remaining oil from this process to fry the onions and spices. The cabbage should be sliced fine and long to create thin strips.




Mutton and Cabbage Curry Recipe
Recipe by Georgia
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: serves 2

Ingredients
  • 250g cubed mutton or lamb meat (meat cuts of choice)
  • 250g finely sliced cabbage
  • 1 medium sliced onion sliced fine
  • 2 medium sized tomatoes
  • 1 tablespoon mutton curry masala or masala of choice
  • 1 teaspoon garamasala
  • half teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon ground ginger and garlic
  • 1 tablespoon oil
  • 400ml water


Cooking Directions

1. Prepare the cabbage. Slice fine.


2. Prepare the meat. Remove excess fat. Dice into cubes.


3. Heat oil in a heavy based (preferably non stick pan) on high heat to brown the meat .After 3-4 minutes lower the heat remove meat from pan. Set aside.


4. Add finely chopped onions into the pan. Fry until soft and golden brown. Add ground ginger and garlic. Mix. Add spices. Add 100 ml water. Stir. Allow to simmer for 2-3 minutes.




5. Add chopped tomatoes. Add 100ml water. Stir. Allow to cook until a thick sauce like texture forms.


 6. Add meat and cabbage. Add remaining water and salt. Cover and allow to simmer for 15 -20 minutes until the water has evaporated.





7. Top with chopped coriander. Serve warm with rice, roti or bread of choice.



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