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Cabbage And Mutton Curry
A simple satisfying old fashioned curry everyone will definitely enjoy. This has got to be the one time I definitely have a slice of white bread and some vinegar chillies on the side. Remember you don’t want to much of a thin gravy. You go to use those melting potatoes, lots of onions and large ripe jam tomatoes to get a thick braised like gravy. The spices are approximate amounts. For me I prefer to use mutton for my curries and lamb for my grills.
Cabbage And Mutton Curry

Ingredients

  • 1 large pre packed mutton or lamb curry pieces
  • 1 large sliced onion
  • 2 sprigs of curry leaf
  • 3 slit green chillies
  • 1 tbsp red chilli ginger and garlic paste
  • Pinch of jeera seeds
  • 2 dry chillies
  • 2 bay leaves
  • 2 cloves
  • 1 aniseed
  • 1 cinnamon stick
  • 2 grate tomatoes
  • 2 tbsp The Healthy Plate Kashmiri mixed masala
  • 2 tbsp The Healthy Plate Kashmiri chilli powder
  • 1 tsp garam masala
  • Salt to taste
  • Pinch of sugar
  • 2 large potatoes cut for a curry
  • Freshly chopped coriander
  • Quarter to half a cabbage chopped
  • 4 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1/4 to 1/2 cup peas

Method

  1. In a large pot heat your oil on meduim heat adding your jeera seeds, bay leaves, aniseed, cloves, curry leaves, dry chillies, cinnamon stick, sliced onions and green chillies leaving to sauté on low till onions are soft.
  2. Add your washed meat, red chili ginger and garlic paste and apple cider vinegar mixing well. Pouring boiled water (2 fingers above)from the side to prevent from burning. Leaving it to cook till meat is almost soft.
  3. Add your mixed masala and chilli powder (add according to your taste) coating meat well with the spices.
  4. Add your grated tomato allowing to cook for two minutes.
  5. Add your cabbage, peas and potatoes. Pour about a cup or two of boiled water from the side of the pot (don’t pour over the curry and you wash away the spices) to make a gravy.
  6. Chop some fresh coriander to add to your curry while cooking. Adjust your salt and masala according to your taste along with a pinch of sugar to kill the acidity of the tomatoes.
  7. Leave the curry to cook on low till potatoes are soft. Once the potatoes are soft leave the curry on low for a few minutes with the lid open to reduce water if the gravy is to watery.
  8. Sprinkle The Healthy Plate garam masala giving it a your stir.
  9. Once done garnish with fresh coriander, and green chilies.

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