Showing posts with label south african indian food recipes

Mutton and Cabbage Curry Recipe

by Food Like Amma, October 25, 2012
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.

Ingredients to Make Mutton and Cabbage Curry 

  • cubed mutton or lamb meat (meat cuts of choice)
  • finely sliced cabbage
  • sliced onion sliced fine
  • tomatoes
  • mutton curry masala or masala of choice
  • garamasala
  • turmeric powder
  • salt
  • ginger and garlic
  • vegetable oil
  • water

Cooking Directions

1. Prepare the ingredients, start with the cabbage.

2. Prepare the meat. Remove excess fat. Dice into cubes. Fry the meat then set aside.

3. Braise the onions and spices

4. Add tomatoes to make  chutney like sauce..
Durban curry recipe

 5. Add meat and cabbage. Cover and allow to simmer.

6. Top with chopped coriander. Enjoy.


Mutton and Cabbage Curry Recipe

Mutton and Cabbage Curry Recipe

Mutton and Cabbage Curry Recipe

Prep time
15 Min
Cook time
25 Min
Total time
40 Min
Mutton and cabbage curry is a spicy combination of fatty or boney pieces of lamb fried with ginger garlic and spice and topped with finely sliced cabbage.


  • 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 Durban masala
  • 1 teaspoon garamasala
  • half teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon ground ginger and garlic
  • 1 tablespoon oil
  • 400ml water


  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 the 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 except garamasala. Add 100 ml of water. Stir. Allow simmering for 2-3 minutes.
  5. Add chopped tomatoes. Add 100ml water. Stir. Allow cooking 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. Sprinkle with garamasala.
  7. Top with chopped coriander. Serve warm with rice, roti or bread of choice.



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Did you make this recipe?
Tag @foodlikeamma on instagram and hashtag it #foodlikeammausedtomakeit;#muttonandcabbagecurry
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Sour Porridge Recipe

by Food Like Amma, July 19, 2012

Sour Porridge is a ‘gruel’ made from fermented maize  ̶  typified as a liquidy food without character. While most cereal gruels  ̶  in history have often been associated with poverty (by those not consuming it), for the rest it has been a staple source of nourishment from Aztec to Greek and even modern cultures in times of harsh realities. In the South African Indian context this maize gruel was a fundamental source of nourishment for early Indentured Indians.

Not to be confused with traditional African fermented drinks like imbila, incwancwa or mahewu  ̶  all of which contain sorghum as a fermentation agent  ̶  the  South African Indian sour porridge is made solely from fermented maize cooked in hot water. It can be likened to the East Indian drink neeragaram  ̶  made from fermented rice, known to serve as a thirst quencher. Perhaps this is the recipe the early Indentured Indians were trying to replicate.

Sour porridge is complimented by sour milk and finely chopped shallots and is best served with vinegar chilies. Apart from nourishment sour porridge is also the key component in ‘porridge prayers’ conducted by Tamil South Africans during the period July- August.

Amma’s Sour Porridge Recipe

In our home sour porridge was my father’s staple breakfast ̶ a glass of warm sour porridge, vinegar chilies and Amma’s chutney. In his words an appropriate meal for a man who ‘wears heavy boots and an overall to work’.

When making sour porridge the maize should be fermented at least 5 days – a week prior to cooking the sour porridge.

Sour Porridge Recipe
Recipe by Georgia
Fermentation time: 7 days
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: 1.5  liters

  • 2 liters water
  • 350ml fermented maize
  • salt
  • 200 ml sour milk
  • fresh shallots or chives
Cooking Directions
    1. To make the fermented maize  place 2 cups of maize meal  (mealie meal) in a sealable container. Add 3 cups of water. Mix then cover and leave aside for 5-7 days.

    2. Boil the water on medium heat. Add salt. Lower the heat. Add maize ferment. Stir to avoid lumps from forming.
    3. Allow to boil on low heat for 15-20 minutes. The consistency should not be too thick but weak enough to consume by drinking. If it is too weak while cooking add more maize ferment. If porridge is  too thick add more water to achieve the desired consistency.

    4. Remove from stove. Combine with sour milk. Top with chopped shallots.
    5. Sour porridge is best served warm. To reheat simply add water then heat on the stove.

    Naan Khatai Recipe

    by Food Like Amma, November 08, 2011
    Naan Khatai is an Indian Shortbread often made with flour and a combination of semolina or gram flour or rice flour and spiced with cardamom. Much like shortbread Naan Khatai also relies on  butter or Ghee as the binding agent. The result is soft crumby textured biscuit,much like custard biscuits. Naan Khatai is usually shaped round then finished with slivered almonds or pistachios.

    Puli Sadham Recipe

    by Food Like Amma, November 07, 2011
    Puli Rice (Puli Sadham, Tamarand Rice)-is rice that has been infused in a tamarind sauce- made with cumin, fenugreek seeds, mustard seeds, red chillies and onions simmered in Ghee. Amma usually made Puli Rice for lunch or if she had extra rice left over from the day before. Since Puli Rice is often made with precooked rice it is a great way to give new life to left over rice. Tamarind has a sour taste-though it is an acquired taste-it is best used in a small dose when making Puli Sadham. 

    puli sadham

    Spicy Butternut Soup

    by Food Like Amma, September 29, 2011

    If you have read my previous post about Butternut Lentil Burgers you will know that I am in the process of cooking my way through an excess supply of butternut. I’ve now managed to store most in the freezer. This reminds me of Amma, whenever she had extra vegetables or after harvesting them from the back garden she would prepare them by pealing, shelling then chopping vegetables into tidy pieces for storage in the freezer. We used to have a chest freezer for that purpose. Unfortunately I don't have a lush vegetable garden like Amma used to so a combination fridge freezer serves me well.
    © 2011 l