2 cups cauliflower, cut into small florets
¾ cup onion, cut into slivers
1 ½ pounds lamb, fat trimmed and cut into ¾ inch cubes
1 can diced tomatoes
1 teaspoon sugar
1-2 tablespoons olive oil
1 teaspoon ginger puree
1 teaspoon garlic puree
2 teaspoon dried cilantro
3-4 tablespoons Patak's Madras Curry Paste
½ cup water
1 cup light coconut milk
½ cup chopped cilantro
Salt to taste
Fry the ingredients.
In a large saucepan sauté the onion for about 5 minutes. Push the onions to the side and add the lamb cubes. Fry these for about 5 minutes making sure all sides are browned lightly.
Cook the Stew.
Push the lamb and the onions aside and add the garlic and the ginger. Cook for about 1 minute then add the tomatoes, water, sugar, cilantro, curry paste and salt. Stir together well then reduce the heat and simmer covered for 40 minutes.
Remove the lid of the saucepan and add the cauliflower and coconut milk. Simmer for 15 – 20 minutes then stir in the chopped cilantro. Retain some of the cilantro to garnish. Cook for a further 3 – 5 minutes and remove from the heat.
Sprinkle with cilantro and serve hot.