Lamb With Cauliflower
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
Instructions
- MAKE HOT SPICE MIX:
- Dry roast all ingredients in heavy skillet over medium heat 5 to 10 minutes, until browned, stirring constantly.
- Cool completely, then grind to a fine powder in a coffee grinder, or in a Magic Bullet blender, or pestle and mortar.
- Store up to 2 months in an airtight container.
- LAMB DISH:
- Trim excess fat from lamb; cut into 1-inch cubes. Set aside.
- 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.
- Stir in stock and salt; bring to a boil. Cover and simmer 25 minutes.
- Add cauliflowerets; cook another 5 to 10 minutes, until lamb and cauliflower are tender, stirring occasionally.
- Sprinkle in Garam Masala and lime juice and stir gently.
- Serve hot, garnished with lime slices.
Nutrition & Diet Analysis (per serving)
548
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).