Coconut lamb and cauliflower curry
Photography by Ian WallaceAs nights get nippy, take comfort in a hearty yet low-fat vegetable curry dinner - perfect for warming up your midweek!
Preparation Time
15 minutes
Cooking Time
95 minutes
serves 6
Ingredients
3 tsp vegetable oil
3 brown onions, halved, thinly sliced
1kg diced Heart Smart lamb
4 garlic cloves, crushed
2cm-piece fresh ginger, peeled, finely grated
2 tsp poppy seeds
1 tsp ground fennel
1/2 tsp ground turmeric
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp hot chilli powder
Salt & freshly ground black pepper
1 tbs desiccated coconut
1/2 (about 500g) cauliflower, cut into florets
Steamed basmati rice, to serve
Fresh coriander leaves, to serve
6 large plain pappadums, to serve
Method
Heat oil in a heavy-based saucepan over medium-low heat. Add onion and cook, stirring, for 15 minutes or until soft.
Meanwhile, place lamb in a bowl. Add garlic, ginger, poppy seeds, fennel, turmeric, cardamom, cloves and chilli and toss to combine. Season with salt and pepper. Add the lamb mixture to the onion and cook, stirring, for 5 minutes or until combined. Reduce heat to low and cook, covered, for 1 hour or until tender.
Add the coconut and cauliflower to the lamb mixture and cook, stirring, for 15 minutes or until cauliflower is just tender.
Spoon rice among serving bowls. Top with curry and sprinkle with coriander. Serve immediately with pappadums.
Microwave tip: Place pappadums on a plate lined with non-stick baking paper. Cook, uncovered, on High/800 watts/100% for 1-2 minutes or until they expand and are crisp.
Good Taste - April 2006, Page 93
Recipe by Michelle Noerianto
