All in One Lamb Two Ways: Masala Riblets & Durban-Style Cabbage Curry
One lamb, two dishes, double the flavour!
Ingredients:
- 800 g lamb riblets
- 2½ Tbsp Perima’s Kitchen Mutton All-in-One Masala
- 2 Tbsp plain yoghurt
- 1 Tbsp lemon juice
- 1 Tbsp oil
- ½ tsp salt, or to taste
- Fresh coriander and lemon wedges, to serve
How To Make Air-Fried Masala Riblets
1. Pat the riblets dry. Mix the masala, yoghurt, lemon juice, oil and salt, then coat the lamb thoroughly. Marinate for at least 30 minutes.
2. Preheat the air fryer to 190°C. Arrange the riblets in a single layer, working in batches if necessary.
3. Air fry for 18-22 minutes, turning halfway, until caramelised, tender and cooked to your liking. Rest for 5 minutes.
4. Finish with fresh coriander and lemon wedges.
Ingredients:
- 2 Tbsp oil
- 1 large onion, finely sliced
- 2 curry leaves
- 2½-3 Tbsp Perima’s Kitchen Mutton All-in-One Masala
- 750 g boneless lamb, cut into cubes
- 2 medium tomatoes, grated or finely chopped
- 500-750 ml hot water or lamb stock
- ½ medium green cabbage, cored and roughly chopped
- 2 medium potatoes, peeled and quartered
- Salt, to taste
- Fresh coriander, to finish
- Rice, roti or sambals, to serve
How To Make Durban-Style Lamb And Cabbage Curry
1. Heat the oil in a heavy-based pot. Add the onion and curry leaves and cook until the onion is soft and golden.
2. Add the Mutton All-in-One Masala and a splash of water. Cook for 1 minute until fragrant.
3. Add the lamb and stir well to coat. Brown for 5-7 minutes, then add the tomatoes and cook until they break down into a rich base.
4. Add 500 ml hot water or stock, cover and simmer gently for 45-60 minutes, or until the lamb is nearly tender.
5. Add the potatoes and cook for 15 minutes. Add the cabbage, folding it gently through the curry. Cover and cook for a further 15-20 minutes, until the cabbage is tender but still has texture and the lamb is soft.
6. Simmer uncovered for a few minutes if the sauce needs to reduce. Season to taste, finish with coriander and serve with rice, roti or sambals.