Recipe

LAMB AND CABBAGE FRY CURRY

AuthorHungry HijabiCategory, , , DifficultyBeginner

The perfect solution to a no gravy and meat fest dish...with a cheeky vegetable!

Yields6 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 800 g Mixed Mutton Meat
 0.50 cup Vegetable Oil
 3 Sliced Large Onions
 1.50 tsp Fine Sea Salt
 2 Black Cardamom Pods
 5 Green Cardamom Pods
 3 Bengali Bay Leaves Dried
 1 Large Cinnamon Stick
 1 tsp Coriander seeds
 1 tsp Black Peppercorns
 1 Bulb Garlic minced
 2 Ginger Minced
 1 cup Boiling Water
 1 tsp Coriander Powder
 0.50 tsp Chilli Powder
 2 tsp Bolst Curry Powder
 1 tbsp Sweet Tomato Paste
 1 White Cabbage Chopped Chunky
 810 Green Chillis
 1 cup Fresh Coriander Chopped
1

Choose your favourite non stick cooking pot and start by heating the oil.

2

Add in the onions and salt and let them sweat until soft. This should take approximately 12 minutes.

3

Now the onions have softened, the meat can absorb all the onion juices so add in the following ingredients together: meat, bay leaves, cinnamon sticks, black cardamoms, green cardamoms, coriander seeds, black peppercorns and the water. Let this boil for 45 minutes on low to medium flame.

4

Add ginger and garlic and cook for 5 minutes.

5

Its time to add the spices: chilli powder, curry powder and coriander powder with the tomato paste. To intensify the flavour and help the spices to cook out its rawness add a small tablespoon of oil, turn up the heat a little and stir rapidly for 2/3 minutes. Turn the heat down completely on low and let this cook for 10minutes.

6

Add the white cabbage and mix thoroughly until each leaf is coated with the meat juices and spices. Let the cabbage cook until its soft but still left with a little bite. Try to avoid soggy cabbage. This can take 20 minutes approximately.

7

Once the cabbage is done garnish with slit green chillis and coriander. You can enjoy this delectable dish with naan, flatbread or my favourite hot white basmati rice! 🙂

Bengali meat curry = meat and potatoe, right? Not quite actually. The definition of a curry in Bangladesh, Sylhet is far looser than it is in the West and there are many Bengali curries where potato is totally absent. Some of these curries are most definitely not to the Western taste, this is certainly not the case with this curry, and in fact, I would go so far as to say it is one of the most palatable Bengali curries for a Westerner. Therefore, you may ask why it is not better known in the West. I believe that the reason for this is that many traditional Bengali/ Indian restaurants are heavily dependent on commercially produced curry pastes like the balti paste or the all in one and all for one gravy that is cooked daily to add to all curries served. I have never seen this amazing recipe on the restaurant menu and it is such a ashame as it is absolutely mouthwatering.

Meat in itself is an almost meal in itself. After a recent trip to an Organic Vegetable market in Kent for the first time, i knew when i came home i had to urge Hungry Husband to cook his Oh So Awesome recipe for it. His take on a Classic Bangladeshi cabbage and meat curry is where i well and truly started eating red meat regularly and using baby lamb meat instead of mutton meat (which is what majority of bengalis are accustomed to) really adds a lovely soft and fatty texture. Mutton is the traditional Bengali meat used in most curries but baby lamb, goat meat and chicken is a perfect substitute. The cabbage fkavour and cooked down meat creates an amazing taste like no other. Your onions or shallots and the fry will be incredible either way. When you cook this recipe you will be cooking with the luck of the Bengalis and cooking the amazing...

When we cook meat shoulder, leg and fatty pieces of meant called sina. The combination is really up to you but I really wouldn’t miss out on the fatty part. I have also cooked this with boneless pieces of lamb but i prefer the fatty cut of meat that cooks best with longish cooking times. The kids also voted this meat curry to be their winner as they found it sweet and meaty in flavour.

 

Give this recipe a go and leave a comment below if you enjoyed it 🙂

Ingredients

 800 g Mixed Mutton Meat
 0.50 cup Vegetable Oil
 3 Sliced Large Onions
 1.50 tsp Fine Sea Salt
 2 Black Cardamom Pods
 5 Green Cardamom Pods
 3 Bengali Bay Leaves Dried
 1 Large Cinnamon Stick
 1 tsp Coriander seeds
 1 tsp Black Peppercorns
 1 Bulb Garlic minced
 2 Ginger Minced
 1 cup Boiling Water
 1 tsp Coriander Powder
 0.50 tsp Chilli Powder
 2 tsp Bolst Curry Powder
 1 tbsp Sweet Tomato Paste
 1 White Cabbage Chopped Chunky
 810 Green Chillis
 1 cup Fresh Coriander Chopped

Directions

1

Choose your favourite non stick cooking pot and start by heating the oil.

2

Add in the onions and salt and let them sweat until soft. This should take approximately 12 minutes.

3

Now the onions have softened, the meat can absorb all the onion juices so add in the following ingredients together: meat, bay leaves, cinnamon sticks, black cardamoms, green cardamoms, coriander seeds, black peppercorns and the water. Let this boil for 45 minutes on low to medium flame.

4

Add ginger and garlic and cook for 5 minutes.

5

Its time to add the spices: chilli powder, curry powder and coriander powder with the tomato paste. To intensify the flavour and help the spices to cook out its rawness add a small tablespoon of oil, turn up the heat a little and stir rapidly for 2/3 minutes. Turn the heat down completely on low and let this cook for 10minutes.

6

Add the white cabbage and mix thoroughly until each leaf is coated with the meat juices and spices. Let the cabbage cook until its soft but still left with a little bite. Try to avoid soggy cabbage. This can take 20 minutes approximately.

7

Once the cabbage is done garnish with slit green chillis and coriander. You can enjoy this delectable dish with naan, flatbread or my favourite hot white basmati rice! 🙂

LAMB AND CABBAGE FRY CURRY

    5 Comments

Post a Comment

Scroll Up