Lamb and Cauliflower Curry

local_grocery_store Ingredients

• 1 lb lamb shoulder, cut into bite-sized pieces
• 1 head cauliflower, cut into bite-sized florets
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp tomato paste
• 1 can coconut milk
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup cilantro, chopped

restaurant_menu Method

1. 1.In a large pot or dutch oven, heat 1 tbsp of oil over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.
2. 2.Remove the lamb from the pot and set aside. Add the onion, garlic, and ginger to the pot and cook until softened, about 3 minutes.
3. 3.Add the tomato paste, cumin, coriander, turmeric, and cayenne pepper to the pot and stir to combine.
4. 4.Add the coconut milk and stir to combine. Return the lamb to the pot and bring to a simmer.
5. 5.Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally.
6. 6.Add the cauliflower florets to the pot and stir to combine. Cover the pot and simmer for an additional 10-15 minutes, or until the cauliflower is tender.
7. 7.Season with salt and pepper to taste. Serve over cauliflower rice and garnish with chopped cilantro.

lightbulb_outline Tips

• chevron_rightFor a spicier curry, add additional cayenne pepper or red pepper flakes.
• chevron_rightIf you don't have lamb, you can use beef or chicken instead.
• chevron_rightTo make cauliflower rice, pulse cauliflower florets in a food processor until they resemble rice grains. Cook in a skillet over medium heat with a little oil until tender.