Afghan Lamb and Cauliflower Curry

Ingredients:

600g Lamb shoulder (diced into 2cm chunks)

1 Small Cauliflower (Broken into Florets)

5 Cloves of Garlic (chopped into a Paste)

1 Large Onion (sliced)

1 Tblsp Grated Fresh Ginger

2 Cardamon Pods

1 tsp Turmeric Powder

1/2 Grated Nutmeg

1 tsp Coriander Powder

1 tsp Chilli Powder

1 Cinnamon Stick

Salt and Pepper to season

200g Pasatta or Tinned Chopped Tomatoes

150ml Water

To Serve, Rice, Fresh Naan, Fresh Mint, Coriander and Yoghurt.

Method:

-On the stove, brown the lamb in a hot saucepan with a little oil.

-Remove the lamb from the pan and add the onion with a little more oil, fry the onion for a few minutes until browned.

-Add the Ginger, Garlic, salt and spices and gently fry for another two minutes.

-Add the lamb back to the pan and stir.

-Add the Tomatoes and water, stir and bring up to a simmer.

-Put a lid on the pan and cook gently for two hours. Stir occasionally checking the sauce hasn’t evaporated too much, adding a little more water if required.

-After 2 hours check the lamb is tender, add the cauliflower, put the lid back on and cook for another 5 minutes.

-Turn the heat off from the pan and allow to stand for another 10 minutes, Stir once more and then serve.