Lamb with Cauliflower and Peas
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Author sreya85 Yield No Value
Published Oct 26, 2007 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 min
Ingredient Lamb Standing Time 1 hour

Recipe of Lamb with Cauliflower and Peas

Ingredient Name Quantity Unit
Lamb, Cut Into 1-in Pieces 1 Lbs
Cauliflower, Cut Into 1-in Long Pieces 3 Cup
Fresh Green Peas 1 Cup
Red Bell Pepper, Cut Into 1-in Long Strips 1 Cup
Onions, Sliced 1 Cup
Lamb Broth 2 Cup
Yogurt 1 Cup
Chopped Tomatoes 1 Cup
Garlic, Minced 1 Teaspoons
Ginger, Finely Grated 1 Teaspoons
Fenugreek Seeds 1 Teaspoons
Cumin Powder 1 Tablespoons
Turmeric 1 Teaspoons
Chili Powder 1 Teaspoons
Ground Black Pepper 1/2 Teaspoons
Musturd Oil For Currying 3 Tablespoons
Bay Leaves 2 Leaf
Cardamom Pods, Bruised 5 Numbers
Cloves 5 Numbers
Cinnamon 1 Stricks
Salt To Taste
Musturd Oil For Browning Lamb Pieces 2 Tablespoons
Cilantro, Finely Chopped, For Garnish 1 Tablespoons


Salt and pepper lamb pieces. In a non-stick pan heat two tablespoons of musturd oil, brown lamb pieces, and set aside. Drain the oil, and heat 3 tablespoons of musturd oil, splitter fenugreek till it turns dark. Add whole spices, cardamom, bay leaves, cloves, and cinnamon stick. Fry for 30 sec. Add onions and sautee till light brown. Add turmeric, cumin, garlic, ginger, and chili powder. Stir for 1 min in low heat. Add cauliflower and red bell pepper to the onion mixture. Stir-fry till wilting occurs. Transfer browned lamb pieces to the pan, mix well for 2 min. Add yogurt, tomatoes and broth to the lamb mixture. Bring the heat to low and stew the mixture until the lamb pieces are tender and the sauce has thickened up to the desired consistency, about 15 min. Do not overcook cauliflower. It should retain its structure intact. Add peas and cook for 5 more minutes in low heat. Garnish with chopped cilantro. Serve with roti, or rice.
Posted Oct 26, 2007

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