I haven’t made this curry for ages. Not sure why because it is very delicious, especially with the addition of the sweet, nutty flavour of fenugreek seeds which is strangely reminiscent of maple syrup.
The sweetness of the cauliflower is enhanced by the fenugreek and spiced up by the curry flavours of the sauce. A great alternative to using potato in Lamb and Potato Curry
Prep time: 15 minutes Cooking time: 1 hour
- 5-6 lamb chump chops, fat removed and diced including bones
- 4 cloves garlic and equal amount of ginger pound to a paste in a mortar and pestle
- 1 large brown or white onion finely diced
- 1/2 cauliflower cut into florets
- 2 whole red chillies (optional)
- 1 tomato cut into large chunks
- 1 tspoon cummin powder
- 1 tspoon turmeric
- 1 tspoon chilli powder
- 1 teaspoon cummin seeds
- 1 stick cinnamon bark/1 quill
- 500ml chicken stock
- Handful of curry leaves (optional)
- 2 tspoons fenugreek seeds
- 1 tspoon salt
- coriander to garnish
- 2 tablespoons vegetable oil
1. Heat vegetable in a large casserole pot on medium heat, add cummin seeds, cinnamon bark and curry leaves if using. Cook for just a minute until fragrant.
2. Add onions and cook slowly until transparent.
3. Add ginger and garlic paste and mix through onions.
4. Add cummin powder, turmeric, salt, chilli and mix through until just heated through. Take care not to burn.
5. Add lamb and stir until it’s sealed. Add a bit of chicken stock to stop the lamb sticking if needed. After about 10 minutes, add the fenugreek seeds and enough stock to cover the lamb, reduce heat and allow to simmer for 35 minutes until the lamb is starting to get tender.
6. Add cauliflower and tomato and simmer for another 15 minutes until the cauliflower is cooked and the sauce is reduced.
7. Garnish with coriander and serve with basmati rice and or naan and salads.