About the Recipe
Ingredients
1kg lamb cubes for stew
1 large onion, chopped
1 oz dried curry leaves
1 tbsp chopped bay leaf
1 tsp ground cloves
1 tsp ground cardamom
1/4 tsp whole fennel seeds
4 tsp curry powder
1/4 tsp ground turmeric
1 tsp ground cumin
1 tsp dried coriander leaf
2 tbsp olive oil
1 tbsp sliced ginger root
1 tbsp chopped garlic
2 medium tomatoes, chopped
1/2 medium head of cabbage, chopped
2 cups vegetable stock
Preparation
Preheat the oven to 180°C (350°F)
Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until it
becomes translucent.
Add the chopped garlic and sliced ginger root to the pan. Cook for another 2-3 minutes,
stirring frequently.
Add the lamb cubes to the pan and brown them on all sides.
Once the lamb is browned, add the curry leaves, bay leaf, ground cloves, ground cardamom, fennel seeds, curry powder, ground turmeric, ground cumin, and dried coriander leaf. Stir well to coat the lamb and onions with the spices.
Add the chopped tomatoes to the pan and cook for 5-7 minutes until they start to break down.
Add the chopped cabbage and stir to combine. Pour in the vegetable stock and enough water to just cover the ingredients.
Transfer everything to an oven-proof dish with a lid and place in the oven for 1.5 to 2
hours.
Check the liquid level occasionally, adding more water if needed to maintain the desired
consistency.
Serve with cauliflower rice.