Thursday, September 19, 2019

Minced Meat & Cabbage in Coconut Sauce

This dish combines a few of my favorite ingredients. It turned out to be more delicious than expected. The minced meat was first cooked with all the seasonings and coconut milk in a pressure cooker, combined with shredded cabbage and then cooked until dry. It's perfect served on a bed of rice, but would go well with chapatis, as well.

1 lb. minced chicken, beef or lamb
4 Tbsp. vegetable oil
1 cinnamon stick
3-4 big, black cardamoms
2 star anise
3 large onions, minced
1 green chili, minced
1 large tomato, diced
2 tsp. garlic paste
1 tsp. ginger paste
1/4 tsp. turmeric powder
1/2 tsp. paprika/Kashmiri mirch
1/2 tsp. garam masala powder
1 (14 oz.) can coconut milk
1 head of cabbage, quartered and finely sliced
1/4 cup chopped cilantro

  1. Heat oil in a pressure cooker and stir-fry minced chicken until no longer pink.
  2. Add remaining ingredients, except the last two ingredients, and stir-fry until oil resurfaces.
  3. Add coconut milk, stir well, cover and cook under pressure for 20 minutes.
  4. Remove pressure cooker from heat and allow to de-pressurize naturally.
  5. Remove pressure cooker cover and add shredded cabbage.
  6. Stir well to combine cabbage with minced meat and sauce.
  7. Simmer, stirring occasionally, over medium heat until cabbage cooks and liquids are absorbed, for about 15-20 minutes.
  8. Garnish with cilantro and serve with rice or chapatis.

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