Lamb Cauliflower Tarkari




In a large bowl, place the lamb cubes and season with salt and pepper. In a pan, heat 2 tbs of oil and brown the lamb cubes until browned all sides, set aside.

Drain the oil, heat 3 tbs oil, splitter fenugreek till it turns dark. Add turmeric, bay leaves and chopped onion, sauté until ligtly browned.

Add garlic, ginger, chilli, cumin and curry powder. Stir for a minute under low heat. Add the cauliflower to the onion mixture. Stir fry till wilting occurs.

Transfer lamb pieces to the pan, mix well for about 2 minutes. Add the tomatoes and broth to the lamb mixture.

Under low heat stew the mixture until the lamb is tender and the sauce is thick (around 15 minutes). Do not overcook the cauliflower.

Add the peas and cook for some few minutes more under low heat. Garnish with the cilantro (we forgot it for the picture). Serve with rice and roti.