BALTI LAMB WITH CAULIFLOWER

Preparation Method :

• Heat the oil in a heavy pan and gently fry the onions until they are golden brown.
• Lower the heat and then add the ginger, garlic, chilli powder, turmeric and ground coriander. Stir all the ingredients, then add the fresh fenugreek leaves.
• Then add the lamb strips to the wok and stir-fry until the lamb is completely coated with the spices. Add half the cauliflower florets and stir the mixture well.
• Pour in the water, cover the wok, lower the heat and cook for about 10 minutes until the cauliflower and lamb are almost cooked through.
• Add the remaining cauliflower, half the fresh coriander, red pepper and lemon juice , stir-fry for 5 minutes, make sure the sauce does not catch on the bottom of the pan.
• When the lamb is complete cooked, remove the pan from the heat and set it aside.
• To make the tarka, heat the oil and fry the seeds and curry leave for about 10 -20 seconds.
• While it is still hot, pour the seasoned oil over the cauliflower and lamb and serve garnished with the remaining fresh coriander leaves.