-
1
Bring a medium pot of salted water to a boil.
-
2
Add the potatoes and cauliflower and cook until just tender, about 7 minutes.
-
3
Drain.
-
4
Using a boning knife, trim off excess fat and scrape the lamb off the bones.
-
5
Cut the meat into 3-by-1-by-1/4-inch strips.
-
6
Season the lamb with salt and pepper.
-
7
Heat 1 teaspoon of the oil in a large, straight-sided, nonreactive skillet.
-
8
Add half of the lamb in a single layer and cook over moderately high heat, turning once, until browned and crusty, about 2 minutes.
-
9
Transfer to a platter.
-
10
Repeat with the remaining lamb and 1 more teaspoon oil.
-
11
Heat 2 teaspoons of the oil in the skillet.
-
12
Add the onions, jalapenos and garlic and saute over moderately high heat until just softened, about 3 minutes.
-
13
Add the potatoes and cauliflower and saute until lightly browned, about 2 minutes.
-
14
Add the vegetables to the lamb.
-
15
Heat the remaining 1 teaspoon oil in the skillet.
-
16
Add the curry powder and cook over moderately high heat, stirring, until fragrant, about 30 seconds.
-
17
Pour in the chicken stock, scraping the bottom of the pan to loosen any browned bits, and cook until reduced by two-thirds, about 3 minutes.
-
18
Stir in the coconut milk, heavy cream, currants and honey and simmer until slightly reduced and thickened, about 3 minutes.
-
19
Return the lamb, potatoes, cauliflower and any accumulated juices to the sauce and simmer until heated through.
-
20
Season with salt and pepper.
-
21
Stir in the cilantro and serve.
