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.


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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