Cabbage Thoran
Cabbage Curry
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- 4 tbsp of vegetable oil
- 5cm stick of cassia bark
- 4 cardamom pods
- 6 cloves
- 3 onions, peeled and finely sliced
- 4 lamb shanks
- 4cm piece of ginger
- 5 garlic cloves
- 3 green chillies, chopped
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tsp cumin seeds, crushed
- 1 tbsp coriander seeds, crushed
- 4 tbsp of plain Greek yoghurt
- 4 tomatoes
- ½ tbsp of garam masala, powder
- handful of coriander, leaves
- salt to taste
Method
- Make sure you have a large enough sauce pan to fit in all your lamb shanks. Heat the oil and add the lamb shanks and on a high heat to just brown the meat on all sides. Remove the shanks and set to one side.
- Add the cassia, cardamom, and cloves and sauté until the spices become fragrant (just a minutes).
- Add the sliced onions and cook over a medium heat, until they are golden brown.
- Crush the ginger and garlic in a pestle and mortar and add to the pan along with the green chillies.
- Stir well for a couple of minutes and then add the turmeric, chilli, cumin and coriander powders and salt.
- Add the chopped tomato and stir leave to simmer for 5-10 minutes to create a thick masala paste.
- Once the onions and tomatoes have melted into the sauce stir in the yoghurt a little at a time, until it has all melted into the sauce.
- Put the shanks back into the pan and coat with the masala. Reduce the heat and leave this to cook for about 30 minute.
- Add hot water to cover the meat on the shanks and bring to a boil. Reduce to a simmer and cover with a lid.
- Leave the meat to cook until the lamb is soft and coming away from the bone, approximately 3 hours.
- Check the seasoning and adjust if required. Sprinkle with garam masala and some chopped coriander leaves.
Note: If you are using a pressure cooker at step 8 add the water to cover the shanks put the lid on and cook on high pressure for abour 30 minutes (approx 4 whistles). Allow pressure to release and open. You can remove the shnaks and reduce the juices or move to step 11.
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