Lamb With Cauliflower - cooking recipe

Ingredients

HOT SPICE MIX
1/4 cup cumin seed
8 dried red chilies
1 tablespoon black peppercorns
1 tablespoon cardamom seed
3 inches cinnamon sticks, crushed
1 tablespoon black mustard seeds, plus
1 teaspoon black mustard seeds
1 tablespoon fenugreek seeds
LAMB DISH
1 1/2 lbs lean lamb
3 tablespoons vegetable oil
2 onions, finely chopped
1 inch fresh gingerroot, grated
4 garlic cloves, crushed
1 1/4 cups beef stock
salt
1 small cauliflower, cut into flowerets
1 teaspoon garam masala
2 teaspoons lime juice
lime slice, to garnish

Preparation

MAKE HOT SPICE MIX:
Dry roast all ingredients in heavy skillet over medium heat 5 to 10 minutes, until browned, stirring constantly.
Cool completely, then grind to a fine powder in a coffee grinder, or in a Magic Bullet blender, or pestle and mortar.
Store up to 2 months in an airtight container.
LAMB DISH:
Trim excess fat from lamb; cut into 1-inch cubes. Set aside.
In large heavy saucepan, heat oil. Add onions. Cook over medium heat 5 minutes, until soft, stirring frequently. Stir in gingerroot, garlic and 2 tablespoons of HOT SPICE MIX. Cook 1 minute. Add lamb; cook until browned all over.
Stir in stock and salt; bring to a boil. Cover and simmer 25 minutes.
Add cauliflowerets; cook another 5 to 10 minutes, until lamb and cauliflower are tender, stirring occasionally.
Sprinkle in Garam Masala and lime juice and stir gently.
Serve hot, garnished with lime slices.