-
1
Toast the coriander and the cumin in a saute pan over medium heat until the spices become fragrant and just begin to smoke, 2 minutes.
-
2
Allow to cool and then grind them in a coffee grinder that you have dedicated for grinding spices only.
-
3
Combine the yogurt, lime juice and zest, cumin, coriander, paprika, ginger, cinnamon, turmeric, cayenne, sugar, salt and pepper, and garlic in a gallon sized zip-lock plastic bag.
-
4
Pierce lamb steaks several times with a fork and then place in marinade, along with the onion slices and lime halves.
-
5
Marinate at room temp for 4 hours, or refrigerate if marinating for a longer period of time.
-
6
While lamb is marinating, prepare the pureed cauliflower.
-
7
In a large covered saucepan, Steam a whole head of cauliflower in 1 inch of boiling water until crisp tender.
-
8
Drain to remove as much moisture as possible.
-
9
While still hot from steaming, puree in food processor, adding cream, and salt and pepper to taste and a few grates of whole nutmeg.
-
10
Add in 1/4 cup of cilantro leaves and pulse until cilantro is just distributed throughout the cauliflower.
-
11
Keep warm.
-
12
Remove the lamb, onions, and lime halves from the bag and discard the marinade.
-
13
Grill lamb over high heat until medium rare.
-
14
Remove to a platter and tent with foil.
-
15
Reduce heat to medium, then grill onion slices and lime halves until onions are tender and have caramelized.
-
16
Plate the lamb steaks with onion slices, and sprinkle with remaining cilantro and juice from the charred limes.
-
17
Serve pureed cauliflower on the side.
