Prep Time: 20 min.
Cook Time: 1.5 hours.
Ingredients:
preferred cut of organic lamb, cubed
a medium sized onion
a knuckle of fresh ginger, peeled and finely chopped
4-6cloves garlic
4 medium tomatoes, chopped (sub tomato paste, two small cans)
1/2 teaspoon asafoetida (excellent for digestion)
1 1/2 teaspoons turmeric
2 tablespoons cumin
1 tablespoon coriander
1 tablespoon mustard seeds
1/4 teaspoon garam masala
seeds from 6-10 cardamom pods (optional)-coconut milk
cayenne to taste
head of cauliflower
spinach
Directions:
1 -Heat a glug of olive oil over medium-high heat.
2-Add onions and sauté until golden.
3-Add asafoetida and sauté one minute before adding ginger and garlic.
4-Sauté mixture another couple minutes on reduced medium heat.
5-Add chopped fresh tomatoes or canned tomato paste, mix.
6-Add spices (mustard seeds, cumin, coriander, cayenne, cardamom seeds, turmeric, tou
ch of salt), stir, and cook into tomatoes for a couple minutes.
7-Add lamb and mix to combine.
8-Cover with water, bring to boil, cover pot, and reduce to simmer.
9-Stir and check water level frequently-adjust as necessary so that you end up with a nice thick broth. Let this cook down at least an hour for tender and delicious lamb.
10-When almost ready to serve, add coconut milk to taste (I like about a half/can), stir and simmer a few minutes then remove from heat
Cauliflower/Spinach ‘rice’:
1-Bring water to boil and add quartered head of cauliflower
2-When cooked, drain, mash, and add a couple handfuls of spinach and 1/4 teaspoon of garam masala.
3-Cover to cook spinach.
*As with any spices I think it’s important to adjust to taste, but keep in mind you’ll get the best flavour out of cooking them a bit into the tomatoes. It may take a few tries to dial your preferences for this curry*
*To serve, I like to crumble some Macro Kelp (adds a bit of saltiness, as well) over top and some crushed chilli peppers, as I can never make it as spicy as I’d like with the wee one in the house. Fresh coriander leaves are good as well.*
Nicely done Jess!