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“A very good Indian recipe based on one from Linda Fraser's, The Book of Curries & Indian Foods. I serve this with cooked basmati rice. NOTE: I included the recipe for HOT SPICE MIX because I didn't know the equivalent name for it; please do not add all of it to this dish! It only calls for 2 tablespoons.”
READY IN:
1hr 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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