Lamb With Cauliflower

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/4 cup cumin seed
• 8 dried red chilies
• 1 tablespoon black peppercorns
• 1 tablespoon cardamom seed
• 3 inches cinnamon sticks, crushed
• 1 tablespoon black mustard seeds, plus
• 1 teaspoon black mustard seeds
• 1 tablespoon fenugreek seeds
• 1 1/2 lbs lean lamb
• 3 tablespoons vegetable oil
• 2 onions, finely chopped
• 1 inch fresh gingerroot, grated
• 4 garlic cloves, crushed
• 1 1/4 cups beef stock
• salt
• 1 small cauliflower, cut into flowerets
• 1 teaspoon garam masala
• 2 teaspoons lime juice
• lime slice, to garnish

Recipe

• 1 make hot spice mix:.
• 2 dry roast all ingredients in heavy skillet over medium heat 5 to 10 minutes, until browned, stirring constantly.
• 3 cool completely, then grind to a fine powder in a coffee grinder, or in a magic bullet blender, or pestle and mortar.
• 4 store up to 2 months in an airtight container.
• 5 lamb dish:.
• 6 trim excess fat from lamb; cut into 1-inch cubes. set aside.
• 7 in large heavy saucepan, heat oil. add onions. cook over medium heat 5 minutes, until soft, stirring frequently. stir in gingerroot, garlic and 2 tablespoons of hot spice mix. cook 1 minute. add lamb; cook until browned all over.
• 8 stir in stock and salt; bring to a boil. cover and simmer 25 minutes.
• 9 add cauliflowerets; cook another 5 to 10 minutes, until lamb and cauliflower are tender, stirring occasionally.
• 10 sprinkle in garam masala and lime juice and stir gently.
• 11 serve hot, garnished with lime slices.