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Mutton & Cabbage (Breast Mutton) |
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- Опубліковано 14 сер 2024
- Ingredients:
1 quarter cup of Oil
3 green chilles
2 Large onions
Curry leaves
Whole spices:
4 Bay leaves
Cinnamon sticks
2 Star-anise
2 Cloves
2 Cardemon pods
2 tsp of crushed ginger and garlic
2 tsp for Cumin / Jeera powder
2 tsp of Roasted Coriander / Dhania powder
1 heaped tsp of Turmeric
3 tsp of Nagiahs Everyday Masala
2 tsp of Kashmeri Chili powder
3 liqudised tomatoes
1kg B.Nagiahs Breast Mutton
Salt
3 quarters of a large head of cabbage
Frozen Dhania
**All ingredients can be purchased from B.Nagiahs
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Just made this with my wife yesterday. The house was smelling like when my granny cooked. I was so small back then and tried so many recipes to replicate hers. Finally found yours and WOW! Just like ma used to make. Going to try the mince kebaabs next. Thank you so much!
That’s amazing Gavin 🥰 So often I wish I could also share the magical aroma in the air with all of you while I’m cooking & ....now you know! 💫 I’m celebrating with you... this is exactly what I was hoping for “ Soul food like Amma use to make”. Thank you so much for sharing your feedback, it means everything to me. The kebab chutney is one of my treasured recipes, I hope you & your family enjoy it. Happy cooking & lots of love ❤️ Solina
Solina has just made me time travel with this presentation. This invokes memories of my mum preparing this on a Sunday, like many of Solinas presentations on this channel. I recently said to a friend that Solina cooking is as closest to our mums and grans as I remember and we all know that they were legends in the game. Again, this presentation represents our unique identity as South African, never in the world can such humility, dignity and the love if authenticity be displayed so seamlessly yet so passionately like Solina does, this is an elevation booster for Perimas Kitchen. I really pray that Perimas Kitchen claims its rightful place as a living and growing brand in this country, this skill must be die down, instead it should be passed from generation to generation through the love of true authenticated cuisine displayed by Solina and Perimas Kitchen.
Legendary woman indeed! Like your mum & gran , these strong ladies inspired this channel. My culinary culture exists because of them.... it’s deep rooted & to this day I’m reminded of this precious nostalgic moments in time. Our bond with food & the fond memories it evokes is a timeless treasure. This remembrance also connects us. Thank you for sharing your insightful words & well wishes Randy... it’s means more than you know. 🥰💜 Love Solina
I'm so glad i found this lovely lady. I live in Durban and have never found anyone or any recipes to cook a good Durban curry. I know I have come to the right place. Going to try all your delicious recipes. Thank you so much for sharing.
Hi Joan, thank you so much & welcome . If you need help, I’m only a message away. The drop down description usually has the list of ingredients & quantities. Use it as a guideline. You can adjust ( go less with the spices) according to your preferred heat etc Happy cooking’s& Lots of love ❤️ Solina
I recently came across your channel a few days ago on my search for a kalia recipe. Today's recipe being no exception... I must say all of your food looks amazing and I cannot wait to make the kalia soon. Your egg chutney was a hit for lunch today, thank you! ... Much love from Durban ☺️
Hi Lavisha & welcome ❤️🥰 I’m so excited that you’re here. The Lamb Kaliya is one of my favorites & I’m so happy I got to share it with everyone. I’m sure you & your family will love it. It’s on my Christmas menu as well. Thrilled that you enjoyed the egg chutney, it’s such an underrated dish, so simple but satisfying 💜🌸 Happy cooking Lavisha. Love Solina
Absolutely delicious, thank You for sharing the recipe, may you be enriched with beautiful Blessings
Thank you so much Shamilla 🙏🏽💕 love Solina
Hi Solina. I was looking for a Durban lamb breyani and stumbled upon your channel. So glad I did. There are some lovely Indian recipes on UA-cam and I tend to cook them often as I'm married to an Indian and like to accommodate his palate. However I'm always yearning for our Durban taste, so I'm thrilled to have found your channel. Afterall, our Durban curry is so unique. And I love how you don't try to anglocise everything, keeping the talk authentic too. Love it! Well done and all the best for your channel.
Dear Krithika, thank you so much, I’m touched by your kind and sincere words. I’m so happy that you are enjoying the recipe videos & I completely understand, these traditional dishes taste like home. I’m always only a message away so if you need any assistance please don’t hesitate to ask. Happy cooking Krithika ❤️ Love Solina
@@PerimasKitchen Thanks Solina. If you get a chance please can you do some veg pickle and veg curries? We don't get proper green mangoes here in UK, hence asking for veg pickle. Only if possible, please. Take care, Krithika (P.S. I'm going to try your dad's chops chutney this Sunday. Will let you know how it turned out 😊
Hi Krithika, yes definitely. I will be uploading some veg options soonest. Thank you so much. Hope you enjoy the chops chutney. Lots of love ❤️ Solina
My favorite 😍😋Looks delicious
Thank you so much Shanal ❤️🥰💕
So so love this dish... An incredibly heartwarming & wholesome dish... 😋❤️🤗
Thank you Michelle 💜🌸 we thoroughly enjoyed it.... was a complete indulgence especially because we haven’t eaten it in a while. Hope you try it soon 🔥😘
😍Love your channel and all the delicious home cooked Durban foods you cook. Your little daughter is doing an awesome job with the videos and all her hard work going into making everything so perfect for the viewers. Big shout out to her 💖😘. Love your recipes. My little babygirl and I are big fans for life.😄 We are having so much fun together watching your videos and cooking up a storm together in our kitchen.🤗 Truly does feel like you are family, (our very own perima) handing down amazing recipes to us. 🙏😍😘.
Thank youu 💕🙏🏽
delicious and simple ❤
Thank you 😊
Made this curry for the first time. Came out delicious. Thanks
The craving just hit 🤤🔥 Thank you for your awesome feedback. I’m so glad you enjoyed this classic dish. Love ❤️ Solina
U rock ❤️💃ur food is amazing I can't get enough of it 😘😘
Absolutely delicious 😋
Yummmyyyyyyyy
💕🙌🏽💫
Im actually in the process of making it now, it's 14:46. I also do it with cauliflower, you should try it😋 ok gonna watch the pot now,UA-cam can wait😢😊
I came across this channel just before Christmas because I wanted mutton breyani, since then I'm hooked, it just reminds me of my neighbor's food Ayesha in Lenasia, I love the way your recipes are so simple to follow 🙏🙏🙏❤
Thank you so much Delani 🥰♥️ I love your message 🥰🥰
Thank you for dropping by at my place so here I am sending you my love and support hope you do too
Solina I tried your recipe and method and boy was it delicious, will certainly become a staple at home. Thanks!!
Would love to see more vegetarian recipes:)
Thank you Justin, thank you so much that means so much to me. Yes I will try to upload more veg dishes too. Chana masala coming up. Love ❤️ Solina
Looks stunning. Making it now
Yes 🙌🏽
Thank you for a great recipe. Please can you confirm if it is 2 tsp of curry powder because you mentioned 2 tablespoons.
Hi Jenny, it’s 3 Tbs masala & 2 tablespoons chili powder but remember to adjust to the amount of meat you are cooking & to your spice preference 🥰
Treasa Chetty Hi thank u so much for recipe
Thank you so much 🙌🏽💕
Easy top recipe thanks
Temting selina❤
I'm so tempted to try it now mmm 😋
Go for it 🙌🏽🔥♥️
Mmmmmmmm looks great making today
Hope you enjoyed it Anita 🥰
Beautiful 😍
Thank you Keven 💕🥰
Looks delicious
Thank you Neil 🥰
Also the masala. Is it tablespoon. If we do not have the Negiahs masala do we just use another make of masala,
Yes 🙌🏽 absolutely but again adjust according to your spice preference 💕
Really amazing recipes Solina, I did try a few and its awesome. We don't your curry powders that you use, but I try to improvise. I still love my curries, although in australia for 25 years.
can you please do a jackfruit curry. we only get the green frozen jackfruit pieces here. the whole jackfruit is imported from asia and its not the same. thanks so much , i enjoy your videos.
Ringo Naidoo. Sydney australia
Hi Chandrasen, I’m so happy you are enjoying my recipes. I did a quick video on the frying of jackfruit but not the curry as yet. Will add to my list. If you are not vegetarian, check out my prawn & crab curry- all of the ingredients including the spices I used should be available in Australia. Sending you lots of love ❤️ Solina
My favorite ❤️
Me too! I love it ♥️
Assalamu alaikum
Where do I find Nagias marsala
Can we make this during fasting but without the motton?
Yes but you will need far less spices . Why don’t you just braise your cabbage 💕
Please can you do a recipe for samp and beans with mutton
Definitely need to upload this soon 🙌🏽🥰
😋 is Naghia masala available in London
beautiful
Thank you 😊 🥰
What’s the green leaf Denya??
Coriander 🌿 and curry leaves ♥️
I've just cooked this for the first time
Yori yes 🙌🏽 hope you enjoyed it ❤️💫
@@PerimasKitchen I did. Thank you for the video
If you want to add potatoes at one stage u do so
Thank you definitely 🥰
Hey.. Trying to make tinfish curry for the gf. Nothing on your channel. Hopefully soon.
Hi Rahul, I actually have my middle cut tinfish here, it’s on my list - even tinfish breyani but I’m trying to upload some Christmas requests. Let me give to a quick breakdown ....
@@PerimasKitchen thank you. I'm just limited with ingredients. She also is fussy and cleans the fish?? Why??
@@rahulgovender7786 I’m typing it out for you now. Yes you must clean it first , I will try to explain how & don’t throw away the sauce from the can.
@@PerimasKitchen didn't know that. I don't have too much spices, what's the bare minimum I can get away with?
For 1 can of tinfish, clean & scrap off the black & silvery skin, remove middle bone etc
Keep some of the sauce from your can. Make your chutney , 1 large onion, 3 medium tomatoes but add more green chillies & curry leaves, add 1 tsp ginger & garlic, only one leveled tbs of masala & chilli powder & one star anise. Then braise your chutney, add the sauce from the can ( remove any bones etc from sauce before adding it) Add some salt & a sprinkle of sugar & let it simmer.
If you cook on high you might need a dash of boiling water but on low cooking you won’t need much.
Add your fish pieces into the chutney, don’t stir but scoop some gravy on it. Simmer for for 10 mins & you can add boiled eggs towards the end as well. Just drop it into the gravy & garnish with fresh Dhania.
I hope I didn’t leave anything out.
Happy cooking Rahul ❤️🌶 I hope your girlfriend enjoys it. 🥰😘
Toooooo much oil 😊