What’s cooking with Caxton

Sharing a meal with your loved ones is a sentimental thing, making it is one of those special moments in life. To attest to this, Emily Naidoo of Westville shares her mom’s braised lamb with cabbage and peas recipe.
“This dish was a family favourite in our home growing up and still is. My brother and sister live in the United Kingdom, and it is a must on the day of their arrival annually,” said Naidoo. Naidoo said this recipe signifies the great relationship she shares with her mom, and that they share a TikTok account with over 20 000 followers. I am, however, spoilt by Mum and get to have the meal whenever I feel like it, which is usually on the cold, rainy Durban days. The aroma and flavours of a warm Durban curry always makes life a little sweeter.

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Braised lamb with cabbage and peas
· 4 tablespoons sunflower oil
· 1 star aniseed, ½ a teaspoon cumin, 1 cinnamon stick and 2 elachi (breyani mix)
. 1 large onion, thinly sliced
· 1 large tomato, diced
· 1 tablespoon ginger and garlic paste
· 1 teaspoon ground coriander
· 1 teaspoon ground cumin
· 1/2 teaspoon ground turmeric powder
· 1 large dishing spoon of extra-hot chilli powder
· 1 teaspoon garam masala
· 1 kilo lamb shoulder, cubed
· 1 cup shredded cabbage
· 1/2 a cup of peas
· 1/2 cup hot water
. Salt, to taste
· Chopped fresh cilantro, to garnish
· Roasted potatoes, sambals, roti or basmati rice are optional when serving this dish piping hot.

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Cooking steps:
1. Gather the ingredients.
2. Heat the cooking oil in a heavy-bottomed pan over medium heat.
3. When hot, add the breyani mix to flavour the oil for a few minutes, then add the onions. Sauté until the onions begin to turn pale golden brown, about 8 minutes.
4. Add the tomato mixture, coriander, cumin, turmeric, red chili powder and garam masala, and mix well.
5. Sauté until the oil begins to separate and the tomato is cooked. This can take up to 5 minutes.
6. Add the lamb pieces to the mixture and stir to fully coat. Sauté until the lamb is well browned, about 8 minutes. Leave on medium heat till all the water from the meat reduces.
7. Then add 1/2 cup of hot water to the pan and stir to mix well. Bring to a boil, reduce the heat to a simmer, and cover the pan. When the lamb is almost cooked, add the cabbage and peas, cook until the meat is tender. You will need to keep checking on the lamb as it cooks, and add more water if all the water dries up.
8. Stir often to prevent burning. The dish should have a thick gravy when done. Season with salt to taste. This should take roughly 50 minutes.
9. When the lamb is cooked, garnish with chopped cilantro and serve with roti or hot, steamed rice.