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Mutton & Cabbage Curry

A slow-cooked, hearty South African mutton curry simmered with tender cabbage and soft potatoes in a thick, spiced gravy.

This rich South African comfort classic pairs tender bone-in mutton pieces with chunky cabbage and soft potatoes in a deeply aromatic curry gravy.

By Ivana Sanshia · Updated Sep 2026

Mutton & Cabbage Curry, a South African recipe
Prep20 min
Cook2 hr
Total2 hr 20 min
Serves4-6
LevelMedium
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Before you start

Get your mise en place ready so nothing catches you out mid-cook.

Method

  1. 1

    Braise Aromatics & Bloom Spices

    Heat 3 tbsp oil in a large pot over medium heat. Braise 1 sliced onion with a sprig of curry leaves until soft and lightly golden.

  2. 2

    Add the whole spices (cinnamon stick, cardamom pods, cloves, coriander seeds, star anise) and sauté for 1 minute until fragrant.

  3. 3

    Stir in 1 tsp ginger and garlic paste along with all ground spices (garam masala, dhania, jeera, turmeric, and Bombay masala), stirring continuously for 30 seconds to release their aromatic oils.

The rest of this recipe

There’s 12 more ingredients and 8 more steps to go.

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Ivana Sanshia’s note

Cabbage releases its own natural moisture as it cooks down, so start with less water when building the gravy—it will become rich and thick naturally as the cabbage simmers.

Mum’s note

Adding a combination of chopped and grated onions and tomatoes gives you the best of both worlds: chopped ones give texture, while grated ones break down completely into a velvety, thick gravy that clings to the mutton!

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Filed under

LunchDinnerDairy-FreeGluten-FreeOne PotWinter

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