Lamb With Cauliflower

21 ingredients
11 steps

Ingredients

  • HOT SPICE MIX
  • 1/4 cup cumin seed
  • 8 dried red chilies
  • 1 tablespoon black peppercorns
  • 1 tablespoon cardamom seed
  • 3 inches cinnamon sticks, crushed
  • 1 tablespoon black mustard seeds, plus
  • 1 teaspoon black mustard seeds
  • 1 tablespoon fenugreek seeds
  • LAMB DISH
  • 1 1/2 lbs lean lamb
  • 3 tablespoons vegetable oil
  • 2 onions, finely chopped
  • 1 inch fresh gingerroot, grated
  • 4 garlic cloves, crushed
  • 1 1/4 cups beef stock
  • salt
  • 1 small cauliflower, cut into flowerets
  • 1 teaspoon garam masala
  • 2 teaspoons lime juice
  • lime slice, to garnish

Directions

  1. 1
    MAKE HOT SPICE MIX:
  2. 2
    Dry roast all ingredients in heavy skillet over medium heat 5 to 10 minutes, until browned, stirring constantly.
  3. 3
    Cool completely, then grind to a fine powder in a coffee grinder, or in a Magic Bullet blender, or pestle and mortar.
  4. 4
    Store up to 2 months in an airtight container.
  5. 5
    LAMB DISH:
  6. 6
    Trim excess fat from lamb; cut into 1-inch cubes. Set aside.
  7. 7
    In large heavy saucepan, heat oil. Add onions. Cook over medium heat 5 minutes, until soft, stirring frequently. Stir in gingerroot, garlic and 2 tablespoons of HOT SPICE MIX. Cook 1 minute. Add lamb; cook until browned all over.
  8. 8
    Stir in stock and salt; bring to a boil. Cover and simmer 25 minutes.
  9. 9
    Add cauliflowerets; cook another 5 to 10 minutes, until lamb and cauliflower are tender, stirring occasionally.
  10. 10
    Sprinkle in Garam Masala and lime juice and stir gently.
  11. 11
    Serve hot, garnished with lime slices.

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