Lamb and cabbage curry

Kay’s lamb-and-cabbage curry

“Lamb breast and rib tends to be fatty, but the sweet cabbage and the spices help to cut through this,” says Ishay Govender-Ypma, author of Curry, a compilation of stories and recipes from across South Africa. The recipe was contributed by Karnagee (Kay) Govender from Pietermaritzburg. “This is one of those rainy-day dishes made with a collection of lamb ribs and breast meat set aside from the choicer cuts – but with long cooking and the right spicing, it makes for a lip-smacking curry,” says Ishay.

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