Half a pound of meat is plenty for this very hearty and inexpensive dish.
Fry the onion, curry powder, and meat together in the usual way. When nicely browned, add several cups of thinly-shredded or sliced cabbage. Cover with water and simmer slowly until all are tender. Just before serving acidulate. In India, tamarind juice is always used for this purpose, but lemon or lime does very nicely. Carrots or turnips may be used the same way and are excellent. Eat with or without rice. Usually this curry is eaten with chupatties.