Lamb With Cauliflower Recipe

Name: Lamb With Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: HOT SPICE MIX; 1/4 cup cumin seed; 8 dried red chilies; 1 tablespoon black peppercorns; 1 tablespoon cardamom seed; 3 inches cinnamon sticks, crushed; 1 tablespoon black mustard seeds, plus; 1 teaspoon black mustard seeds; 1 tablespoon fenugreek seeds; LAMB DISH; 1 1/2 lbs lean lamb; 3 tablespoons vegetable oil; 2 onions, finely chopped; 1 inch fresh gingerroot, grated; 4 garlic cloves, crushed; 1 1/4 cups beef stock; salt; 1 small cauliflower, cut into flowerets; 1 teaspoon garam masala; 2 teaspoons lime juice; lime slice, to garnish

Servings: persons

HOT SPICE MIX
1/4 cup cumin seed
8 dried red chilies
1 tablespoon black peppercorns
1 tablespoon cardamom seed
3 inches cinnamon sticks, crushed
1 tablespoon black mustard seeds, plus
1 teaspoon black mustard seeds
1 tablespoon fenugreek seeds
LAMB DISH
1 1/2 lbs lean lamb
3 tablespoons vegetable oil
2 onions, finely chopped
1 inch fresh gingerroot, grated
4 garlic cloves, crushed
1 1/4 cups beef stock
salt
1 small cauliflower, cut into flowerets
1 teaspoon garam masala
2 teaspoons lime juice
lime slice, to garnish

1
MAKE HOT SPICE MIX:
2
Dry roast all ingredients in heavy skillet over medium heat 5 to 10 minutes, until browned, stirring constantly.
3
Cool completely, then grind to a fine powder in a coffee grinder, or in a Magic Bullet blender, or pestle and mortar.
4
Store up to 2 months in an airtight container.
5
LAMB DISH:
6
Trim excess fat from lamb; cut into 1-inch cubes. Set aside.
7
In large heavy saucepan, heat oil. Add onions. Cook over medium heat 5 minutes, until soft, stirring frequently. Stir in gingerroot, garlic and 2 tablespoons of HOT SPICE MIX. Cook 1 minute. Add lamb; cook until browned all over.
8
Stir in stock and salt; bring to a boil. Cover and simmer 25 minutes.
9
Add cauliflowerets; cook another 5 to 10 minutes, until lamb and cauliflower are tender, stirring occasionally.
10
Sprinkle in Garam Masala and lime juice and stir gently.
11
Serve hot, garnished with lime slices.

1044

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: HOT SPICE MIX, 1/4 cup cumin seed, 8 dried red chilies, 1 tablespoon black peppercorns, and more.

Yes, Lamb With Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb With Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions