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Cabbage and Mutton Curry

Cabbage and Mutton Curry

 1.50 kg Mutton
 5 tbsp Cooking Oil
 1 Medium Size Onion Thinly Sliced
 1 Tomato -- Medium Size
 4 tbsp Curry Powder
 1 tsp Turmeric Powder
 1 tsp Jeera Powder (Level)
 1 tsp Dhania Powder (Level)
 1 tsp Salt (Salt to Taste)
 4 sticks Cinnamon
 3 Elachi Pods
 2 tbsp Ginger/Garlic Paste
 Cabbage (Small cabbage chopped)
 Curry Leaf
 Dhania Leaves

Add cooking oil to pot and heat.


Add onions and cook till lightly brown.


Add Curry Powder, Turmeric Powder, Jeera Powder, Dhania Powder, Salt, Chopped Tomato, Ginger/Garlic Paste, Cinnamon Sticks and stir for 2-3 minutes on medium heat. You may add a little water as required.


Now add your mutton and curry leaves then cook for about ±25-30 minutes depending on the toughness of the meat.


Add cabbage when meat is ¾ way cooked.


Garnish with Dhania Leaves


Serving Ideas: Serve with cooked Rice, Bread or Roti.
Notes: If you using Lamb -- cooking time will be reduced.