View source for Malaysian Lamb and Cauliflower curry

[[Recipes from cookery books|&lArr; Recipes from cookery books]]

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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.

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==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==
#Start off by cutting your lamb into big chunks and marinating them with all the above mentioned ingredients.
#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.
#When the lamb is done,remove and leave to rest. 
#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.
#Next add the dry red chillies as well as 2-3 chopped green chillies. ''To taste''
#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.
#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.
#Add the cauliflower florets followed by the potatoes chunks.
#Cover and let it simmer for some 20 mins with the water from the lamb. Add more water if required
#After some good 20 mins, add the cooked lamb and the peas to the curry mix.
#Again cover and let it simmer for some 15 mins more until the lamb has absorbed all the curry flavours and became tender soft.


<small>''peachytales'' [https://peachytales.com/2015/08/05/traditional-mauritian-lamb-curry-with-cauliflower/ https://peachytales.com/2015/08/05/traditional-mauritian-lamb-curry-with-cauliflower/]</small>