Malaysian Lamb and Cauliflower curry

⇐ Recipes from cookery books

This is a recipe called Traditional Mauritian Lamb Curry with Cauliflower from a website call peachytales. I've adapted a bit, in particular it suggests using a pressure cooker, which I don't.

Ingredients

for the Lamb Marinade

1 tsp of soy sauce

2-3 dried red chillies, or equivalent crushed chillies or piri piri

2 cloves of garlic crushed

2 tsp of freshly grated ginger or ginger paste

juice of ½ a lemon

thyme

curry Leaves

2 tsp of plain yogurt

salt & pepper

for the Curry

1 cauliflower cut into florets

500g of lamb meat cut into chunks - shoulder is best but could be leg

handful of green peas (frozen)

⅔ potatoes cut in chunks

3 cloves of garlic crushed

2 tsp of freshly grated ginger or ginger paste

¾ tin of plum tomatoes, or skinned very ripe tomatoes

1 onion finely chopped

2-3 green chillies

3 heaped tsp of curry powder

1 tsp of cumin seeds

1 tsp of fenugreek seeds

½ tsp of turmeric

some curry leaves

salt & pepper to taste

vegetable oil

Method

1. Start off by cutting your lamb into big chunks and marinating them with all the above mentioned ingredients.
2. Leave to rest for almost 2 hours before placing the lamb on the gas along with 1 tsp of oil and some water. Bring to boil and simmer at lowest possible heat for 60 minutes or so till lamb is really tender.
3. When the lamb is done,remove and leave to rest.
4. Now in a hot pan,add 2 tsp of oil. Throw in the fenugreek and cumin seeds and let fizz then add garlic, ginger, curry leaves, finely chopped Onions and the thyme.
5. Next add the dry red chillies as well as 2-3 chopped green chillies. To taste
6. After 10 mins the onions will start to turn into a light brown colour. Add your diced tomatoes. Give it a good stir and let it all simmer for around 10 mins more.
7. Now add the curry powder and turmeric powder as well and give it all a good stir. It will give you a paste like curry.
8. Add the cauliflower florets followed by the potatoes chunks.
9. Cover and let it simmer for some 20 mins with the water from the lamb. Add more water if required
10. After some good 20 mins, add the cooked lamb and the peas to the curry mix.
11. Again cover and let it simmer for some 15 mins more until the lamb has absorbed all the curry flavours and became tender soft.

peachytales https://peachytales.com/2015/08/05/traditional-mauritian-lamb-curry-with-cauliflower/