Mutton & Cabbage Curry
A slow-cooked, hearty South African mutton curry simmered with tender cabbage and soft potatoes in a thick, spiced gravy.
Save this recipe for your next Sunday lunch! This rich South African comfort classic pairs tender bone-in mutton pieces with chunky cabbage and soft potatoes in a deeply aromatic curry gravy.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Braise Aromatics & Bloom Spices
Heat 3 tbsp oil in a large pot over medium heat. Braise 1 sliced onion with a sprig of curry leaves until soft and lightly golden.
- 2
Add the whole spices (cinnamon stick, cardamom pods, cloves, coriander seeds, star anise) and sauté for 1 minute until fragrant.
- 3
Stir in 1 tsp ginger and garlic paste along with all ground spices (garam masala, dhania, jeera, turmeric, and Bombay masala), stirring continuously for 30 seconds to release their aromatic oils.
The rest of this recipe
There's 8 more ingredients and 7 more steps to go.
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Ivana’s note
Cabbage releases its own natural moisture as it cooks down, so start with less water when building the gravy—it will become rich and thick naturally as the cabbage simmers.
Mum’s note
Adding a combination of chopped and grated onions and tomatoes gives you the best of both worlds: chopped ones give texture, while grated ones break down completely into a velvety, thick gravy that clings to the mutton!
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