- 1 tablespoon groundnut oil
- 2 onions, finely sliced
- 2 carrots, finely diced
- 2 garlic cloves, crushed
- 1 tablespoon peeled and grated fresh root ginger
- 1 red chilli, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 400g (14oz) lamb leg steaks (visible fat trimmed), cubed
- 2 x 400g (14oz) cans chopped tomatoes
- 25g (scant 1/4 cup) toasted flaked almonds
- sea salt and black pepper
FOR THE CAULIFLOWER RICE
- 1 large cauliflower, cut into florets (about 700g/1lb 9oz)
- 1 teaspoon black onion seeds
- 1/4 teaspoon ground turmeric
This is my go-to-in-a-hurry curry. Because the lamb leg steaks are relatively lean, they don’t need slow cooking. Turmeric and black onion seeds are what make this cauliflower rice such a nice accompaniment to any curry.
- Heat the oil in a large deep frying pan over low-medium heat and cook the onions and carrots, stirring often, until they are golden (have patience, softened onions are the base of a good curry).
- Add the garlic, ginger, chilli and ground spices and fry for 1 minute.
- Add the lamb to the pan and cook for a couple of minutes to brown the meat. Then add the chopped tomatoes and simmer for 15 minutes.
- Meanwhile, pulse the cauliflower in a food processor until it looks like rice. Heat a splash of water in a large frying pan over high heat.
- Add the cauliflower, black onion seeds and turmeric and cook for about 5 minutes until tender, adding a splash more water if needed.
- Season to taste. Season the lamb curry, scatter over the almonds and serve with the cauliflower rice.
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