Irene’s Lamb and Cabbage Curry

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TRH Irene's Lamb and Cabbage Curry
Fry 1 onion in a little oil.
Add 2 teaspoons each of roasted and ground dhania & jeera seeds, fennel seed, a few cinnamon sticks, 2 star anise and 2 bay leaves and fry for 2 mins.
Add 1 tsp tumeric, 2 tsp ginger and garlic paste, 3 tbs bombay masala, 2 tbs chilli powder and braise for +-5 mins.
Add 1 kg each of lamb ribs and leg meat (2kg altogether), curry leaves and mix well with braised spices and cook on medium high heat until almost done(+-40mins).
Add 1 medium cabbage (sliced to your liking), half can tomato purée, 2 stock cubes (optional) and cook for +-20mins.
Add water, a little at a time only if necessary as the cabbage releases much liquid.
Sprinkle with a 1tsp garam masala and season to taste.
Total cooking time is +- 1 hour. Enjoy!

Prepard, tried and tested by : Irene Dasari‎

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