Recipes - Lamb Cauliflower Tarkari

Ingredients:

• 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

Cooking Instructions:

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).