To begin making the Mutton Kothu kari Cabbage Masala - Mutton Cabbage Keema, add mutton keema in a pressure cooker with 1 tablespoon oil, red chilli powder, coriander powder, salt and turmeric powder, 1/4 cup of water and pressure cook for 5 whistles.

After 5 whistles, turn off the heat and allow the pressure to release naturally.

Once pressure is released naturally, open the lid and keep the mutton keema aside.

Into a pressure cooker, add the cabbage, salt and 2 tablespoon water and pressure cook for one whistle and turn off the heat. Release the pressure immediately and open the pressure cooker, so the cabbage does not get over cooked.

Into a mixer grinder, add the coconut, dry red chillies, fennel seeds and cashews to a coarse paste without adding any water

In a kadai, heat oil over medium heat; add the ginger, garlic, onion and saute until the onions are tender. Add the coconut mixture and saute for a few minutes.

Finally add the cooked mutton keema, the cabbage and stir well to combine. Check the salt and spices and adjust according to taste. Add little water to adjust the consistency of the Mutton Kothu Kari Cabbage Masala. 

Once done, turn off the heat and transfer the Mutton Kothu kari Cabbage Masala to a serving bowl.

To temper, heat oil in a tadka pan. Once it is slightly hot, add in the mustard seeds, curry leaves and let it splutter. Turn off the heat.

Once done, add it into the Mutton Kothu kari Cabbage Masala and serve hot.

Serve Mutton Kothu Kari Cabbage Masala along with Whole Wheat Lachha Paratha and Palak Raita for your everyday meal. You can also serve it with Steamed Rice and a Raita of your choice.