https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Malaysian_Lamb_and_Cauliflower_curry 2026-04-05T18:02:40Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Malaysian_Lamb_and_Cauliflower_curry&diff=1525&oldid=prev 2020-01-31T10:18:17Z

<p></p> <p><b>New page</b></p><div>[[Recipes from cookery books|&amp;lArr; Recipes from cookery books]]<br /> <br /> [[File:IMG_2306a.jpg|400px|left]]<br /> This is a recipe called &#039;&#039;Traditional Mauritian Lamb Curry with Cauliflower&#039;&#039; from a website call &#039;&#039;peachytales&#039;&#039;.<br /> I&#039;ve adapted a bit, in particular it suggests using a pressure cooker, which I don&#039;t.<br /> <br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> ;for the Lamb Marinade :<br /> :1 tsp of soy sauce<br /> :2-3 dried red chillies, or equivalent crushed chillies or piri piri<br /> :2 cloves of garlic crushed<br /> :2 tsp of freshly grated ginger or ginger paste<br /> :juice of ½ a lemon<br /> :thyme<br /> :curry Leaves<br /> :2 tsp of plain yogurt<br /> :salt &amp; pepper<br /> <br /> ;for the Curry:<br /> :1 cauliflower cut into florets<br /> :500g of lamb meat cut into chunks - shoulder is best but could be leg<br /> :handful of green peas (frozen)<br /> :⅔ potatoes cut in chunks<br /> :3 cloves of garlic crushed<br /> :2 tsp of freshly grated ginger or ginger paste<br /> :¾ tin of plum tomatoes, or skinned very ripe tomatoes<br /> :1 onion finely chopped<br /> :2-3 green chillies<br /> :3 heaped tsp of curry powder<br /> :1 tsp of cumin seeds<br /> :1 tsp of fenugreek seeds<br /> :½ tsp of turmeric<br /> :some curry leaves<br /> :salt &amp; pepper to taste<br /> :vegetable oil<br /> <br /> ==Method==<br /> #Start off by cutting your lamb into big chunks and marinating them with all the above mentioned ingredients.<br /> #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.<br /> #When the lamb is done,remove and leave to rest. <br /> #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.<br /> #Next add the dry red chillies as well as 2-3 chopped green chillies. &#039;&#039;To taste&#039;&#039;<br /> #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.<br /> #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.<br /> #Add the cauliflower florets followed by the potatoes chunks.<br /> #Cover and let it simmer for some 20 mins with the water from the lamb. Add more water if required<br /> #After some good 20 mins, add the cooked lamb and the peas to the curry mix.<br /> #Again cover and let it simmer for some 15 mins more until the lamb has absorbed all the curry flavours and became tender soft.<br /> <br /> <br /> &lt;small&gt;&#039;&#039;peachytales&#039;&#039; [https://peachytales.com/2015/08/05/traditional-mauritian-lamb-curry-with-cauliflower/ https://peachytales.com/2015/08/05/traditional-mauritian-lamb-curry-with-cauliflower/]&lt;/small&gt;</div>

Ch