It's been a while since I posted a curry recipe, purely because I try and be varied and adventurous with our family meals as possible so curries don't make as much of an appearance during the week.
I try and keep the weekends for curries as i can make them last to see us through the weekend, and don't have to rush around trying to get it all cooked at a decent time for dinner on a school night.
So this weekend I made lamb & cauliflower curry & served it with chappatis. I have to be careful when it comes to red meat as my poor husband suffers with gout if he eats it too much, so this was a real treat as I've not cooked a red meat based curry in about 6 months.
So to serve 4-6 people you will need:
3 large onions chopped
1 tsp salt
1 tsp curry powder
3 green chilies
1 bay leaf
6 cloves garlic crushed
Thumb size peice grated ginger
Tin of tomatoes
3 tbsp dried fenugreek leaves
1 tsp garam masala
1kg lamb on the bone
1 1/2 kg cauliflower chopped ( i used frozen)
• Add all the ingredients except the cauliflower, fenugreek leaves & garam masala to a heavy based pan
• Pour in enough water to just cover the meat. Pop the lid on and leave to simmer on a medium heat for 45 minutes or until about 3/4 of the water has absorbed.
• Turn up the heat to high and cook ( stirring intermittently) until all the moisture has evaporated. Add in the fenugreek leaves & garam masala & stir through.. continue to cook on a high heat until the lamb is just beginning to tenderise.
• Add in the cauliflower, pop the lid back on and leave to steam on a low heat to soften the cauliflower
• Turn the heat back up and cook the lamb & cauliflower on a high heat until all the moisture has completely evaporated, the oil should begin to separate.
• The cauliflower should begin to break down and the lamb should be fully cooked & tender - this is what is referred to bhun the dish - cooking rapidly on a high heat whilst intermittently stirring
• Take a piece of the lamb and a little of the cauliflower to check the tenderness of them both.. once the cauliflower is soft with a very slight bite & the lamb is tender the dish is ready.
• Just before serving, garnish with fresh coriander & serve alongside chappatis