Braised lamb and cabbage curry is one of my beloved dishes that brings me close to my Indian heritage in South Africa. Despite its relative obscurity outside of our community, this dish is outstanding. Comforting and fulfilling, the slow-cooked lamb harmonizes exquisitely with tender cabbage, thanks to the aromatic spices and herbs that have been infused into it. Lamb may be a more expensive protein option, but this curry is a demonstration of culinary mastery. Delicious, hearty meals don’t have to cost a fortune, as this recipe shows by making excellent use of a small quantity of lamb to feed a whole family. This curry is a popular and functional option for any occasion because it showcases the diversity and abundance of South African Indian food while also demonstrating the value of traditional recipes.
Experience a fusion of flavors with our Cabbage and Mutton Curry recipe. Tender lamb pieces and hearty cabbage come together in a rich, braised curry, creating a dish that’s both comforting and full of taste. Prepare to savor the delightful blend of meat and vegetables in every satisfying bite.
Ingredients:
1 kg of lamb. Rinsed thoroughly. Leave in a colander and cover.
1/2 Cabbage. Slice the cabbage, rinse, and leave in a colander.
Ingredients:
Method:
Add onions and cook till translucent. Add the lamb pieces into the pot and mix well. Cook on medium heat for 12 to 15 minutes, stirring occasionally. Now, add the liquid spice to the pot and mix well. Cook on low heat, and do not add water to the curry. Check the meat; it must be 3/4 done. Add the cabbage and cook for another 8 to 10 minutes.
Garnish with Coriander Leaves
Note: If you use mutton, the cooking time will be longer.
This is how I normally cook this curry.
Start by frying the onion and whole spices in oil until soft. Add in turmeric, Kashmiri chilli powder, and curry powder and fry for a few seconds, then add ginger and garlic paste and fry until fragrant. Add in the tomatoes and cook for 5 minutes; the oil should look like it is bubbling to the top.
Next, add in the lamb, salt, and ground spices, and stir thoroughly. Allow to sauté for 5–10 minutes, then add in ½ cup water. Simmer on low-medium heat until the lamb is beginning to soften, about 30 minutes. Stir regularly, and add water as needed to allow the lamb to cook.
Add in the cabbage chunks, stir gently, and allow to cook for a further 30 minutes. The cabbage should wilt down and become soft and buttery.
Garnish with coriander and serve with steamed rice or roti’s and a simple carrot salad.
Swaps: This dish can be made completely vegan by swapping out the lamb chunks for soy or seitan chunks and following the same process.
Ingredients and substitutes
- Lamb: I prefer to use a lamb backleg for slow cooking. The meat does take longer to cook, but it comes out tender and juicy.
- Onions: I use brown onions, but you can also use red ones. Red onion adds a bit of sweetness, which is very desirable. It is very important that you cook the onions longer and slower; this will help caramelize the onions, which not only enhances the taste but also adds that touch of deep red colour to this dish. (which I love)
- Spices: As I said, the success of this dish is in the spices. The spices in this dish are unique and well-balanced, which is why you can find it as a spice mix called Kashmiri mixed masala, similar to . If you don’t have the individual Indian spices I have used, you can also buy a box of mutton masala.
- Garam Masala: This is an Indian spice blend (easily available in most supermarkets) made with warm spices like cardamom, cloves, and cinnamon.
- Fennel seeds are the star spice in this dish. Mutton masala has to have fennel powder in there!! It is what makes it mutton masala.
The question is, why would you want to cook this curry?
You won’t have any trouble whipping up this recipe. Actually, I’ve cooked it in the slow cooker and on the stovetop because it’s so popular in our house. All of the methods listed below are at your disposal.
Simple ingredients, or ingredients commonly used in Indian cooking, make up the bulk of the ingredients.
If you cook Indian food frequently, you should have individual spices, which I have listed in this blog.
Indian curry pairs well with a variety of breads and flatbreads, including garlic naan, sweet potato chapati, steamed rice, flavoured rice, turmeric rice, or roti.
FAQS!
Can I use a different type of meat instead of lamb?
Yes, you can substitute lamb with beef or chicken if preferred. However, keep in mind that lamb imparts a unique flavor to the curry that enhances the overall taste. If substituting, adjust the cooking time accordingly to ensure the meat is tender.
What spices are essential for this curry?
The essential spices for this curry include turmeric, cumin, coriander, and garam masala. These spices create the rich, aromatic base that defines the dish. Fresh ginger, garlic, and chili can also be added for extra depth and heat.
How can I make this curry more or less spicy?
To adjust the spice level, modify the amount of chili used. For a milder curry, reduce the chili or omit it entirely. For a spicier kick, increase the chili.
Can I make this curry ahead of time?
Absolutely! This curry actually tastes better the next day, as the flavors have more time to meld. You can prepare it in advance, refrigerate it, and then reheat it when ready to serve. Just ensure it’s stored in an airtight container.
What can I serve with this curry?
Braised lamb and cabbage curry pairs beautifully with steamed rice, naan bread, or roti. You can also serve it with a side of chutney or a simple cucumber and yogurt salad to balance the richness of the curry.
I hope you prepare this delicious, satisfying curry and enjoy it!
Visit my channel for a tutorial, “Cooking with Shams.”