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Wednesday, December 12, 2012,1:40 AM by
V.Chitralekha

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BALTI LAMB WITH CAULIFLOWER

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
45 minutes

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.

INGREDIENTS

  • 3 teaspoon Cooking oil
  • 2 medium onions, sliced
  • 3 teaspoon grated fresh root ginger
  • 1 teaspoon chilli powder
  • 1 teaspoon crushed garlic
  • ¼ teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • 2 tablespoon fresh fenugreek leaves
  • 300 grams boneless lean spring lamb, cut into strips
  • 1 small cauliflower, cut into small florets
  • 320 ml water
  • 2 tablespoon fresh coriander (cilantro) leaves
  • ½ red (bell) pepper, seeded and sliced
  • 1 tablespoon lemon juice

For the tarka

  • 2 teaspoon Cooking oil
  • ½ teaspoon cumin seeds
  • 6 curry leaves

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