CAULIFLOWER LAMB CURRY
Lightly spiced Indian curry – a combination of meat and veggies
Equipment
- Knife
- Chopping board
- mixing bowls
- Ladle
- Pot with a lid
- wok
- Pressure cooker ( optional)
Ingredients
Meat
- 500 g lamb /mutton Meat on the bone cut into medium size pieces. Boneless chicken pieces can also be used
Veggies
- 500 g cauliflower florets ( this is the weight after chopping)
- 100 g onion (sliced)
- 100 g tomatoes ( chopped)
- 1 tbsp crushed garlic
- 1 tbsp crushed ginger
- 1 tbsp grated ginger
- 1 tbsp chopped green chillies
- Chopped coriander leaves and green chilli for garnishing
Seeds and spices
- 1 tsp cumin seeds
- 3 tsp salt
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 2 tbsp coriander powder
- 1 tsp cumin seeds powder
- 1 cup yoghurt
- 1 cup cooking oil
- Using mustard oil as a cooking medium enhances the flavour in the recipe. Can be made with any preferred cooking oil.
Instructions
STEP 1 – Cooking Meat
- Heat ½ cup cooking oil in a pot or a pressure cooker.
- Fry sliced onions until brown.
- Add the meat along with crushed ginger, crushed garlic and yoghurt.
- Fry till the water released from the meat and other ingredients dries up. Do this process on a high to medium flame for 6 – 8 mins or until the water completely dries up.
- Now add chopped tomatoes, coriander powder, cumin seeds powder and half the quantity of red chilli powder, turmeric and salt. Fry for another 6-8 minutes or until the oil starts to separate.
- Add approximately 2 cups of water and close the lid.
- If using the pressure cooker leave on medium flame for 12 mins after the pressure is built. If using a pot – bring it to boil on high flame then cover and simmer cook on low medium flame for at least 35-40 mins or until the meat is tender.
- While doing this step be careful the meat is fully cooked but not falling off from the bones.After the meat is cooked there should be some gravy in it, shouldn’t be completely dry.
- If, for any reason, it’s gone dry you can add some boiling water and mix in to get some gravy at this Point.
STEP 2 – Cooking Cauliflower
- In a wok, heat oil and add cumin seeds, grated ginger, grated garlic and chopped green chillies. Sauté for 2 mins and add cauliflower florets. Spice up with the remaining salt, chilli powder and turmeric . Add approximately 1 cup water, cover and cook on medium heat for 20 mins ( approximately) or until the florets are tender but not mashed up. Don’t worry if there’s some water left or not after it’s tender but avoid over cooking the florets because they break and mush up fairly easily.
STEP 3 – Blending it together
- Leave the cooked cauliflower in the wok and mix in the cooked meat. Gently mix in just turning it as minimum as possible. Remember, the meat and cauliflower, both are fully cooked at this point so need to be handled gently.
- Cover with a lid and let it simmer on low medium flame to blend in all the flavours together.
- You need to make sure it’s not completely dry there should be some moisture to allow steam which will be very helpful in blending everything together.
- Garnish with chopped coriander leaves, green chillies and serve with roti/paratha ( Indian flat bread)