Ingredients

The following ingredients have 4 Servings
  • 1 tbsp Ghee (or use Fry Light spray)
  • 1 onion (, finely diced)
  • 1 tbsp Garam Masala (or mild curry powder)
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 3 garlic cloves (, minced)
  • 2 tbsp freshly grated ginger
  • 1 green or red chilli (, finely diced)
  • 900 g (2 pounds) diced lamb
  • 3 tbsp tomato paste
  • 50 g (¼ cup) ground almonds ((optional))
  • 2 tsp vegetable Bouillon powder ((optional))
  • 240 ml (1 cup) coconut milk (or Light Coconut milk for SW version)
  • 450 g (1 pound) cauliflower florets
  • Coriander ((cilantro), to serve)
  • Pinch chilli flakes, (to serve)
  • 2 tbsp chopped almonds or macadamia nuts (to garnish)

Instruction

  • Heat the ghee in a large pan or the slow cooker if it allows for searing. Cook the onion for five minutes until softened.
  • Stir the curry Garam Masala, salt, turmeric, garlic, chilli and fresh ginger. Cook for a couple of minutes
  • Add the lamb and stir to combine.
  • Stir in the coconut milk, tomato paste, bouillon powder and ground almonds. Cook on HIGH setting for 2 hours.
  • Add the cauliflower florets, pushing them into the sauce. Cook on HIGH setting for 2 hours or until the cauliflower is cooked to your liking.
  • Check and adjust the seasoning to your taste. Garnish with coriander, chilli flakes and chopped nuts and serve!