INGREDIENTS
- 1medium Rosaly Cabbage (shredded)
- oil
- spices
- 10ml cumin seeds
- 4 cloves
- 1 kg mutton
- stock
- 2 leeks (sliced into rings)
- 1 stick celery (sliced into rings)
- 1 green chilli (seeded and chopped)
- 8 baby potatoes (peeled)
- Salt and freshly ground pepper to taste
- 5ml castor sugar
PREPARATION
- Blanch the cabbage in boiling water for 5 minutes. Drain, rinse under cold water and set aside
- Heat the oil in a heavy saucepan and fry the onions, along with the cumin seeds until glossy
- Add the spices and meat, brown the meat and add meat stock with a little water, cover and reduce heat. Simmer until meat is nearly tender
- Add the potatoes, cabbage, leeks, celery and chilli, and simmer until potatoes are tender. Add more water/stock as required
- Season to taste with salt and pepper and sprinkle the sugar on top
- Serve with rice and chutney
Serves 4-6.
