(Tender Lamb Curried with Cauliflowers and Peas)
- 2 lbs. lamb, cut into 1-in pieces (can be substituted with chicken)
- 3 cups cauliflower, cut into 1-in long pieces
- 1 cup fresh green peas
- 1 cup onion, sliced
- 1 cup chopped tomatoes
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon cumin powder
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 3 fresh chilies, minced
- 5 tablespoons cooking oil for currying
- 2 bay leaves
- 2 cups lamb broth or water
- Salt and Pepper
- 1 tablespoon cilantro, finely chopped, for garnish
- In a large bowl, season lamb pieces with salt and pepper.
- In a non-stick pan, heat two tablespoons of cooking oil, brown lamb pieces, and set aside.
- Drain the oil, and heat three tablespoons of oil, splitter fenugreek till it turns dark.
- Add turmeric, bay leaves and chopped onions, and sauté till light brown.
- Add garlic, ginger, chili, cumin and curry powder.
- Stir for 1 min in low heat.
- Add cauliflower to the onion mixture.
- Stir-fry till wilting occurs.
- Transfer browned lamb pieces to the pan, mix well for about two minutes.
- Add tomatoes and broth to the lamb mixture.
- Bring the heat to low and stew the mixture until the lamb pieces are tender and the sauce has thickened up to the desired consistency, about 15 minutes or more.
- Do not overcook cauliflower.
- It should retain its structure intact.
- Add peas and cook for another few minutes over low heat. Garnish with chopped cilantro.
- Serve with rice and roti (flat bread).
Author: Tulsi Regmi