Red cabbage and Lamb Curry (Cabbage and Mutton Curry)

I decided to try some lamb for my Sunday lunch meal today, and a good curry at that! Looking through the contents of my refrigerator I discovered I had both green and red cabbage and the craving for a good cabbage and mutton curry surfaced - I decided to go with using the red cabbage, as I had never tried this before.  Traditionally, green cabbage is preferred.

South Africans of Indian descent, especially those with south Indian roots,  have a rich history of cabbage and mutton curry, beginning  with the first indentured Indians arriving in South Africa and while the men toiled in the sugar cane fields, the women tendered the hearth and home and planted vegetable, cabbage being a staple, which they cooked without meat then, and served with their monthly rations of either rice or home made freshly cooked roti.  Vegetable was the food of choice due to the affordability and mutton or lamb was introduced mainly due to the subsitence nature of their farming. 

Fatty cuts of mutton or lamb were preferred and neck and shoulder cuts were used mostly, along with ribs and other odd cuts.  This was a most popular meal growing up with my late gran who cooked it with such love and expertise, and I tried to emulate her cooking process in today's meal.  There is a **variation with coconut milk, which I will add at the end of this recipe**.  For a milder version of this curry, omit the green chillies and halve the powdered spices.

Without a shadow of doubt, my relationship with lamb has been re-kindled with this meal!

Ingredients :

 

500g lamb or mutton, cut up
1 Tblsp ghee (clarified butter) / Coconut oil/ EVOO
1 Large Onion finely sliced
1 large Tomato, grated
Curry Leaves
2 green chillies, sliced (Optional)
2 tsp Chilli Powder
2 tsp Coriander Powder
1 tsp Cumim Powder
1/2 tsp Turmeric Powder
1 tsp Garam masala
1 Tblsp Freshly ground Garlic & Ginger
1 small Cinnamon Stick - 1/2 inch
1-2 Cloves - 3-4
1/2 Cabbage shredded
Salt to taste
Coriander leaves - Chopped ( a handful)

Here's How

• Add ghee to a non-stick saucepan or pot and heat
• Once hot, add the cinnamon stick and cloves and allow to sizzle for a few seconds

• Add the curry leaves, green chilli and the onions. Saute for a couple of minutes until the onions become translucent

• . Add the ginger garlic paste and saute well, until the raw smell of the paste disappears.

• Add the grated tomatoes and saute again for about 10 minutes.

• When you see the oil surfacing in the mixture, add all the powders and saute well. You may want to add about 4 tablespoons of boiling water at this point to make a curry paste, if you find the mixture sticking to the saucepan.

 

• Add the mutton pieces and mix well to coat the meat.

• Allow the curry to cook for a further 15 minutes until the lamb is almost cooked. You may need to add a bit more boiling water, if required.   At this point add salt to taste and the shredded cabbage and cover and cook until the cabbage cooks and reduces. mix the lamb and cabbage well.

• Garnish with fresh coriander and serve with a side salad of your choice.

** Lamb, Cabbage and Coconut Milk Curry Variation**

Ingredients

2 cups of coconut milk
2 Tblsp of lemon juice or vinegar
Fresh coriander

Here's How

• Add 2 cups of coconut milk, the coriander leaves , salt and one cup of water at the point where the meat has been added to the masala mix and well coated.  Cook for about for about 15 minutes on medium heat or until cooked through. Meanwhile, cut the cabbage ( each layer) into big squares (if you shred them like in the main recipe,  they just disappear in the curry being absorbed by the coconut milk) .
• When the mutton is cooked, add the chopped cabbage .Close with a lid and let it cook. . Once done, add about 2 Tbsp of lemon juice or vinegar..and check for seasonings. This curry is best served with a simple onion and tomato salad.