Lamb & Cabbage Curry Recipe – Authentic Indian Lamb Recipe

Last Updated on 1 month by Neha Deshmukh

Lamb & Cabbage Curry Recipe – Authentic Indian Lamb Recipe

Introduction

There’s just something so comforting about a slow-cooked lamb curry, isn’t there? The aroma filling the kitchen, the tender meat… pure bliss! This Lamb & Cabbage Curry is a dish I’ve been perfecting for years – it’s a little different from your typical lamb curry, thanks to the addition of cabbage, which gives it a lovely texture and subtle sweetness. It’s a recipe passed down with a few tweaks of my own, and I’m so excited to share it with you. It’s perfect for a cozy weekend meal or a special occasion.

Why You’ll Love This Recipe

This isn’t your average lamb curry! It’s a beautiful blend of warming spices, tender lamb, and surprisingly delicious cabbage. It’s a flavour explosion that’s both comforting and exciting. Plus, it’s a great way to sneak in some extra veggies. Trust me, even cabbage skeptics will be asking for seconds!

Ingredients

Here’s what you’ll need to create this flavourful curry:

• 700 grams lamb, cut into bite-sized pieces
• 4 cups chopped cabbage
• ¼ cup vegetable oil
• 2 cinnamon sticks
• 2 bay leaves
• 1 star aniseed
• 1 onion, finely chopped
• 1 tbsp ginger/garlic paste
• 2 sprigs curry leaves
• 3 roma tomatoes (blended)
• 2 tbsp masala
• 2 tsp Kashmiri chilli powder
• 1 tsp turmeric
• 1 tsp ground fennel
• 2 tsp garam masala
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this curry:

• Kashmiri Chilli Powder: Don’t skip this! It’s not about the heat, it’s about the colour. It gives the curry a gorgeous, vibrant red hue without making it overly spicy. You can find it at most Indian grocery stores or online.
• Cabbage in Lamb Curry: Now, cabbage in lamb curry might sound unusual, but it’s a regional favourite in some parts of India, particularly in North Indian cuisine. It adds a lovely texture and a subtle sweetness that balances the richness of the lamb.
• Lamb Quality: Good quality lamb makes all the difference. Look for lamb that’s a nice, deep red colour and has a good amount of marbling. Shoulder or leg of lamb work beautifully here.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the cinnamon sticks, bay leaves, and star anise. Fry for a minute or two, until they become fragrant – you’ll know it when you smell it!
2. Add the chopped onion and sauté until it turns a lovely golden brown. This takes patience, but it’s worth it for the flavour. Stir in the curry leaves and ginger-garlic paste, and sauté for another minute until fragrant.
3. Now for the spices! Add the masala, Kashmiri chilli powder, turmeric, ground fennel, and garam masala. Cook for about 2 minutes, stirring constantly. If the spices start to stick, add a few drops of water to prevent burning.
4. Add the lamb to the pot and cook with the spices for about 5 minutes on low heat. Don’t cover the pot at this stage – we want the lamb to brown slightly.
5. Pour in the blended tomatoes and season with salt. Give everything a good stir, then cover the pot and simmer for about an hour, or until the lamb is beautifully tender. If the curry starts to dry out, add a little water.
6. Finally, stir in the chopped cabbage and cook for another 10-15 minutes, until it’s softened but still has a little bite.
7. Garnish with fresh coriander and serve hot with rice or roti.

Expert Tips

• Low and Slow: The key to tender lamb is low and slow cooking. Don’t rush the simmering process!
• Spice Bloom: Blooming the spices in oil releases their flavour. Don’t skip this step!
• Taste as You Go: Adjust the salt and spice levels to your liking.

Variations

• Vegan Adaptation: Swap the lamb for jackfruit or mushrooms for a delicious vegan version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce the amount of Kashmiri chilli powder if you prefer a milder curry, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: This curry is hearty enough to be a centrepiece for celebrations like Eid. My family loves to serve it with a side of biryani during special occasions.

Serving Suggestions

This Lamb & Cabbage Curry is fantastic with:

• Steaming hot basmati rice
• Warm, flaky roti or naan
• A side of raita (yogurt dip) to cool things down
• A simple salad for a fresh contrast

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

What cut of lamb is best for this curry?

Lamb shoulder or leg are ideal. They have enough fat to keep the curry rich and flavourful, and they become incredibly tender during the long simmering process.

Can I use frozen cabbage in this recipe?

Yes, you can! Just thaw it completely and drain off any excess water before adding it to the curry.

What is Kashmiri chilli powder and why is it used?

Kashmiri chilli powder is a type of chilli powder from the Kashmir region of India. It’s known for its vibrant red colour and mild heat. It’s used primarily for colour and flavour, not for spiciness.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little water. If it’s too thin, simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.

Can this curry be made in a slow cooker or Instant Pot?

Yes! For a slow cooker, cook on low for 6-8 hours. For an Instant Pot, cook on high pressure for 30-40 minutes, followed by a natural pressure release.

What is the best type of rice or roti to serve with this curry?

Basmati rice is a classic choice. For roti, a whole wheat roti or a flaky naan bread would be perfect.