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Coconut lamb and cauliflower curry
Coconut lamb and cauliflower curry
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
110 minutes
Cozy up with a light and warming vegetable curry for a comforting midweek dinner.
Ingredients:
  • 13.80 gm vegetable oil
  • 3 brown onions, halved, thinly sliced
  • 1kg diced lamb
  • 4 garlic cloves, crushed
  • 2cm-piece fresh ginger, peeled, finely grated
  • 2 tsp poppy seeds
  • 1 tsp ground fennel
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/4 tsp hot chilli powder
  • Salt & freshly ground black pepper
  • 6.80 gm desiccated coconut
  • 1/2 (about 500g) cauliflower, cut into florets
  • Steamed Basmati rice, to serve
  • Fresh coriander leaves, to serve
  • 6 large plain pappadums, to serve
Instructions:
  • In a heavy-based saucepan over medium-low heat, gently sauté the onion in oil for 15 minutes until it becomes soft, stirring occasionally.
  • Place the lamb in a bowl, then add garlic, ginger, poppy seeds, fennel, turmeric, cardamom, cloves, and chili. Toss everything together to combine well. Season with salt and pepper. Transfer the lamb mixture to the onion and cook, stirring, for 5 minutes until well combined. Lower the heat, cover, and cook for 1 hour until the lamb is tender.
  • Combine the coconut and cauliflower with the lamb mixture and cook for 15 minutes, stirring occasionally, until the cauliflower is tender.
  • Divide rice into bowls. Drizzle with curry, garnish with fresh coriander, and serve alongside pappadums for an exquisite meal.

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