Ingredients: 13 (count)
- 1-2 T olive oil or vegetable oil
- 3/4 cup onion, cut into slivers
- 1 1/2 pounds lamb, fat trimmed and cut into 3/4 inch cubes
- 1 tsp. garlic puree
- 1 tsp. ginger puree
- 1 can diced tomatoes (I like Muir Glen Organic Tomatoes)
- 1/2 cup water
- 3/4 tsp. Agave nectar or 1 tsp. sugar
- 2 tsp. dried cilantro (or use heaping T chopped fresh cilantro)
- 3-4 T Patak’s Madras Curry Paste (or less if you don’t like spicy food, use any brand of hot curry paste or powder that you have)
- salt to taste
- 2 cups cauliflower, cut into small flowerets
- 1 cup light coconut milk (original recipe used dessicated coconut)
- 1/2 cup chopped cilantro
- In a large heavy pan, heat oil and saute onion about 5 minutes. Push onion to the side, then add lamb and brown about 5 minutes, turning a few times to lightly brown all sides.
- Push lamb and onions to side, add garlic and ginger and cook about 1 minute. Then add tomatoes, water, agave or sugar, dried or fresh cilantro, curry paste, and salt to taste. Stir to combine, then reduce heat to very low and simmer covered for about 40 minutes.
- After 40 minutes, remove lid, add cauliflower and coconut milk and simmer just until cauliflower is barely tender, about 15-20 minutes. Stir in chopped cilantro, retaining 1-2 tablespoons to sprinkle on when serving. Cook 3-5 minutes more, remove from heat and serve hot.