Jean Immerwahr’s Lamb and Cabbage Curry

Serves 4-5

Time: 1 1/2 hours

1 1/2 lb lamb, cut in chunks

2 med onions, chopped

1/2 med cabbage, cut in squares

3 cloves garlic, minced

2 1/2 cups water

2 tbsp oil

Salt to taste


1.  Heat oil in medium pan.  Fry onion until transparent: add garlic and spices.  Cook together briefly.

2.  Add meat and cook til it begins to brown, then add water and salt, cover and cook until meat is tender.

3.  Add cabbage and vinegar or yogurt.  Continue cooking until cabbage is just tender.  Add coconut.  Serve hot.

May be served as a stew or over rice or noodles.

1/2 tsp red chili powder

1/4 tsp black pepper

1 tsp cumin seeds

1 tsp ground coriander

1 tbsp vinegar or yogurt

1/2 cup dessicated or fresh coconut