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.

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..

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

6. Top with chopped coriander. Enjoy.

Mutton and Cabbage Curry Recipe

Yield

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.

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

Instructions

Prepare the cabbage. Slice fine.
Prepare the meat. Remove excess fat. Dice into cubes.
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.
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.
Add chopped tomatoes. Add 100ml water. Stir. Allow cooking until a thick sauce-like texture forms.
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.
Top with chopped coriander. Serve warm with rice, roti or bread of choice.

Calories

216.68

Fat (grams)

14.54

Sat. Fat (grams)

5.22

Carbs (grams)

6.4

Fiber (grams)

1.75

Net carbs

4.65

Sugar (grams)

3.04

Protein (grams)

15.18

Sodium (milligrams)

402.64

Cholesterol (grams)

55.1

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Mutton and Cabbage Curry Recipe

Mutton and Cabbage Curry Recipe