Lakra me Mish Cabbage and Meat Stew
Few beef recipes are as satisfying as a well-made Lakra me Mish Cabbage and Meat Stew. The star here is ground beef, supported by a short list of everyday ingredients. Low and slow is the secret — the longer simmer lets ground beef soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 500 g Ground Beef
- 1 Cabbage
- 2 tsp Paprika
- 3 tsp Tomato Puree
- 2 Red Pepper
- 1 Chopped Onion
- ¼ tsp Chilli Flakes
- Salt
- To taste Pepper
- Splash Olive Oil
- 1 l Boiling Water
Method
- Add some olive oil to a saute pan or saucepan (one with a lid). One heated add in the onions, diced beef, red peppers and fry for 5 minutes stirring occasionally. The meat should be fully browned.
- Add the paprika, tomato puree, chilli flakes and season with salt and pepper. Mix together and continue to fry for 2 minutes.
- Add the cabbage and stir the mixture together. Fry the mixture while stirring occasionally for 3-5 minutes. Most of the oil should have burned away.
- Pour the boiling water into the pan, ensuring that the water level completely covers the cabbage, plus about 1 inch above it. Put on the lid and bring to the boil.
- Leave to simmer for 2.5 hours. The stew is ready when the cabbage is soft and meat tender.
- Serve into wide bowls and leave to cool for 5 minutes.
Tips for the best Lakra me Mish Cabbage and Meat Stew
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Read the whole method before you start and measure out the 11 ingredients first — it keeps the pace relaxed once the heat is on.
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
Variations
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Lakra me Mish Cabbage and Meat Stew ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for ground beef?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Lakra me Mish Cabbage and Meat Stew recipe medium to make?
It is rated medium: 11 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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