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Lamb and cabbage curry Recipe

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This recipe for Lamb and cabbage curry is from Suvndram's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 kilo cut up lamb
1 large diced onion
5 Cloves
2 Cinnamon sticks
1tsp Fennel seeds (soomph)
2-3 Tablespoonfuls oil
1tbs Ginger and garlic
Salt as needed
1 small cabbage sliced thinly and rinsed
1/4 tsp mustard seeds
1/4 tsp jeera seeds
1 bay leaf
1 star anise
1/2 tsp Dhania/jeera powder
2 sprigs curry leaves
2 chopped tomatoes
1/4 tsp turmeric
1/2 tsp garam masala
If using fresh tomatoes add 1 small pinch of sugar.
Directions:
Directions:
1 Cut lamb into pieces.
Rinse the meat well and add a tablespoonful of lemon juice and leave to drain in a covered container.

2 Heat a medium-size pot with 3 tablespoonfuls of oil.
To heated oil add a quarter teaspoon of mustard and jeera (cumin) seeds, 1/4 tsp soomph /fennel seeds, 2 cinnamon sticks a bay leaf , and 1 star anise.
Then add a sliced onion, pinch of sugar and 2 sprigs of curry leaf.

3 Once the onion is lightly browned add chopped tomatoes, a tablespoonful of ginger/garlic paste.
Cook until tomatoes are soft.

4 To a quarter teaspoon of turmeric, half teaspoon of dhania jeera powder and half teaspoon of garam masala add 2 tablespoonfuls of masala, mix well and add to the meat.
Add the meat to pot and mix well.

5 Cook on low to medium heat for half hour.
Add salt to your liking- always less rather than too much!
Then add washed and sliced cabbage to pot.
Mix well and cook a further half hour on medium heat.

6 Lower heat to a simmer and cook till water dries up and curry thickens.
Garnish with dhania and enjoy with roti or rice.
Personal Notes:
Personal Notes:
Lamb needs to be cooked low and slow - start off on medium heat then lower slightly to prevent shrinkage.
If you don’t have all the seeds on hand fennel,cloves and cinnamon with turmeric mustard seeds and masala are sufficient. Garam masala bay leaf and star anise are desirable but not essential. See garam masala recipe . Add small increments of water if and when needed. However washed cabbage itself generates liquid in curry.

 

 

 

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