1/3 Kg lamb breast cut into pieces

1 sliced onion

1 small tomato

2 tabs cooking oil

Few sticks cinnamon

3 tbs mixed masala

¼ teaspoon turmeric powder

1 stem curry leaf

2 stems coriander

¼ teaspoon ground ginger and garlic

Salt to taste

½ cabbage cut into pieces not to thin

In a saucer add tomatoes, ground ginger, garlic, curry leaf and masala. In a cooking pot add oil sliced onion and cinnamon sticks, cook until onion is lightly browned. Next add tomato mixture to browned onions and then add lamb breast and salt to taste. Cook until excessive water has dried up a little, add sliced cabbage and cook on low heat adding a touch of water if necessary until cabbage is cooked.

Serve with rice or bread.

Le Petit Chef


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