Lamb and Cauliflower Curry (not so Biryani)

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Meal course
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1 .
For the curry paste
1/2 tsp
Chilli powder
1/2 tsp
2 tsp
Ground cumin
2 tsp
Ground coriander
1 thumbsize
Ginger - peeled and grated
4 whole
Garlic clove - peeled and finely chopped
1/2 medium
White onion - peeled and roughly chopped
2 whole
Red chilli - deseeded and finely chopped
2 .
For the curry
1/2 medium
White onion - peeled and roughly chopped
1 tbsp
Corn oil
165 grams
Cauliflower florrets
300 grams
Lamb leg steaks - cut into chunks
1 Pint
Lamb stock
75 grams
Red lentils
1 tbsp
Mango chutney
1 Twist
Salt and pepper
Lamb and Cauliflower Curry (not so Biryani)

Well let this be my lesson, to do my research before naming a dish. I don’t actually know why I thought a biryani was lentils but thank you to those that pointed out my error. The dish has now been more suitable named, and as it’s most certainly not a biryani it should possibly be named the ‘Not so Biryani’. Perhaps I could start a trend and the street I live on will be nick named ‘the not so biryani belt’, after my world famous curry!

  1. Preheat the oven to 160’C
  2. Blend together the ingredients for the paste.
  3. In a large oven proof saucepan/casserole dish, fry the onion in the oil on a medium heat until soft. Stir in the cauliflower and the lamb and fry for another 3-4 minutes until the lamb has browned and the cauliflower starts to soften. Stir in the curry paste and stir the mixture for 3 minutes on the heat.
  4. Add the stock and the lentils, stir the curry well and then cover with a piece of grease proof paper. Place in the oven and cook for 1 hour.
  5. Remove from the oven, stir in the mango chutney and season to taste. Enjoy with fresh vegetables or rice.

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