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1
Peel and chop the vegetables.
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2
Fry the cubes of lamb in a large frying pan with a little olive oil.
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3
When lightly browned transfer to a casserole dish.
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4
Fry the onion in the same frying pan, with a little more olive oil if needed.
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5
When golden add the garlic and ginger, stir through then transfer to the casserole with the chopped vegetables (no need to fry these).
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6
Preheat the oven to 180C/Gas 4.
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7
Add the tomatoes and their juice, if tinned, to the frying pan, together with the spice paste, add a couple of glasses of water and stir it all together, bringing to a simmer.
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8
Pour into the casserole.
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9
The ingredients should be just covered with water, you don't want too much.
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10
Bring to a simmer on the stove, cover, then transfer to the oven.
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11
Cook for 90 minutes, stirring a couple of times, then check the lamb is tender and the liquid has mostly evaporated.
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12
Cook for another 30 minutes with the heat turned down to 160C/Gas 3 if you like a really tender, almost shredded end result.
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13
To make the cauliflower rice cut the cauliflower into florets and blitz briefly in a food processor.
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14
Transfer to 'rice' to a large frying pan with some melted butter, dripping or olive oil and salt and pepper.
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15
Stir fry the cauliflower for 3-4 minutes.
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16
Serve the spiced lamb with the cauliflower rice and some mango chutney.
