Lamb Recipes - Potato, Lamb and Cauliflower

Ingredients

• 250g/9 oz cauliflower, cut into 2.5cm/1 in pieces

• 150g/5 oz potatoes, cut into 2.5cm/1 in pieces

• oil for deep-frying

• 75ml/1 tsp cumin seeds

• 5ml/1 5sp mustard seeds

• 5ml/1 tsp cumin seeds

• 5 large garlic cloves, crushed

• 4cm/ 1/1/2 in ginger, root, finely chopped

• 1 onion, finely chopped

• 6 black peppercorns

• 4 cloves

• 2.5cm/1 in cinnamon stick

• 2 bay leaves

• 1 black cardamom pod

• 450g/1 lb boned lamb shoulder, cubed

• 10ml/2 5sp ground coriander

• 2.5ml/1/2 tsp ground turmeric

• 2.5ml/1/2 tsp ground red chili

• salt

• 400g/14 oz canned tomatoes

• 150ml/1/4pt/2/3 cup water

Garnish:

• 2.5ml/1/2 tsp garam masala

• 15ml/1 tbsp chopped fresh coriander

• 1 small green chili, chopped

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Method:

1. Fry the cauliflower and potatoes in hot oil until golden brown. Drain and set aside. Heat the oil or ghee and fry the mustard seeds until the start crackling.

2. Add the cumin seeds and fry until browned. Add the garlic, ginger, onion and whole spices and fry gently until golden brown. Add the lamb and fry for 5 minutes. Stir in the ground spices, salt and tomatoes and cook until all the water has been absorbed.

3. Add one-third of the water and cook until all the water has been absorbed. Add the remaining water, cover and simmer gently for about 30 minutes until the meat is tender.

4. Stir into fried vegetables and cook over a low heat for a further 5 minutes. Sprinkle over the garnish ingredients and serve hot with chapattis, rice, raita and dal.