Lamb kofta wrapped in cabbage leaves in lamb curry.
Ingredients
Cabbage and lamb packets
- 18 leaves cabbage
- 500 g mutton pieces minced
- 1/2 cup pouring cream
- 2 garlic clove minced
- 1 tbs slivered almonds
- 1 slice white bread
- 3 green chilli minced
- 1 tbs vegetable oil
- 2 egg whites
Lamb curry
- 1 onion sliced
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 500 g lamb chops, trimmed, washed
- 1/2 tsp chilli paste
- 1/4 tsp ground turmeric
- 4 tomato chopped pulp
- 2 tbs vegetable oil
- 1/4 cup water
Method
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Step 1Cabbage and lamb packets: Soak bread in cream. Add mince and spices and mix well.
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Step 2Divide into 15-18 kofta and flatten each slightly. Fry in oil to harden the outside but do not cook the kofta completely.
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Step 3Boil leaves of cabbage in water (1 leaf per kofta), for 3-5 minutes, then drain and cool.
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Step 4Place 1 kofta in each cabbage leaf, wrap neatly and paste closed with egg whites.
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Step 5Lamb curry: Add chops to the spices and marinate for approximately 15 minutes.
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Step 6Heat 2 tablespoons of oil in a casserole dish and fry onion until golden brown. Add chops, cover and simmer slowly until moisture has evaporated.
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Step 7Add tomatoes and stir well. Simmer until chops are almost completely tender, add more water if necessary.
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Step 8Place cabbage and kofta packets over lamb chop curry. Add ¼ cup water, replace lid and steam for approximately half an hour.
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Step 9Garnish with a few slit green chillies and sprigs of parsley or thyme.
Recipe Notes
Spinach leaves may be used instead of cabbage leaves.
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