Lamb With Cauliflower Recipes

LAMB WITH CAULIFLOWER

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.

Provided by mersaydees

Categories Lamb/Sheep

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 19

Lamb With Cauliflower image

Steps:

MAKE HOT SPICE MIX:.
Dry roast all ingredients in heavy skillet over medium heat 5 to 10 minutes, until browned, stirring constantly.
Cool completely, then grind to a fine powder in a coffee grinder, or in a Magic Bullet blender, or pestle and mortar.
Store up to 2 months in an airtight container.
LAMB DISH:.
Trim excess fat from lamb; cut into 1-inch cubes. Set aside.
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.
Stir in stock and salt; bring to a boil. Cover and simmer 25 minutes.
Add cauliflowerets; cook another 5 to 10 minutes, until lamb and cauliflower are tender, stirring occasionally.
Sprinkle in Garam Masala and lime juice and stir gently.
Serve hot, garnished with lime slices.

Ingredients

1/4 cup cumin seed
8 dried red chilies
1 tablespoon black peppercorns
1 tablespoon cardamom seed
3 inches cinnamon sticks, crushed
1 tablespoon black mustard seeds, plus
1 teaspoon black mustard seeds
1 tablespoon fenugreek seeds
1 1/2 lbs lean lamb
3 tablespoons vegetable oil
2 onions, finely chopped
1 inch fresh gingerroot, grated
4 garlic cloves, crushed
1 1/4 cups beef stock
salt
1 small cauliflower, cut into flowerets
1 teaspoon garam masala
2 teaspoons lime juice
lime slice, to garnish

INDIAN LAMB CHOPS WIH CURRIED CAULIFLOWER

Provided by Bon Appétit Test Kitchen

Categories Milk/Cream Sauté Steam Valentine's Day Quick & Easy High Fiber Dinner Lamb Chop Curry Cauliflower Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 2 servings

Number Of Ingredients 9

Indian Lamb Chops wih Curried Cauliflower image

Steps:

Steam cauliflower until crisp-tender, about 4 minutes. Transfer to bowl; sprinkle with salt and pepper.
Sprinkle lamb with salt, pepper, and 3/4 teaspoon curry powder. Heat oil in medium skillet over medium-high heat. Sauté lamb to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates. Pour off oil from skillet.
Add 1 1/4 teaspoons curry powder and flour to skillet; whisk 15 seconds. Add broth, cream, and chutney. Boil until thick, whisking, 2 minutes. Add cauliflower and half of green onions; toss to heat through.
Spoon curried cauliflower over lamb. Sprinkle with remaining green onions.

Ingredients

2 cups small cauliflower florets
2 4-to 5-ounce lamb shoulder blade chops
2 teaspoons curry powder, divided
1 tablespoon vegetable oil
1 teaspoon all purpose flour
1/4 cup low-salt chicken broth
1/4 cup whipping cream
2 tablespoons mango chutney
2 large green onions, chopped, divided

SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES

These lamb shanks are simmered in coconut milk and premade Thai seasoned stock, with tomatoes, red curry powder, peas, carrots, and potatoes. Serve with basmati rice.

Provided by Thedoctor Inthetardis Withrose

Categories World Cuisine Recipes Asian Thai

Time 6h10m

Yield 8

Number Of Ingredients 10

Slow Cooker Lamb Curry with Cauliflower, Peas, and Potatoes image

Steps:

Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.
Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.

Nutrition Facts : Calories 371.4 calories, Carbohydrate 25.2 g, Cholesterol 66.9 mg, Fat 19.6 g, Fiber 5.7 g, Protein 25.7 g, SaturatedFat 12.8 g, Sodium 412.1 mg, Sugar 6.1 g

Ingredients

3 pounds lamb shanks, on the bone
1 (32 fluid ounce) container Thai culinary stock
1 (14 ounce) can unsweetened coconut milk
12 ounces fire-roasted tomatoes
1 tablespoon red curry powder
1 pinch red pepper flakes, or to taste
salt to taste
1 head cauliflower, chopped
3 medium red potatoes, quartered
1 cup frozen peas

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1. For the garlic and lemon yoghurt, combine all the ingredients and set aside until ready to serve.
2. If deep-frying the cauliflower, heat the vegetable oil to 175C in a small saucepan and cook the cauliflower in batches until golden, about 3 minutes for each batch. Set aside to drain on a wire rack and season with a little salt and pepper. If you prefer not to deep-fry, toss the cauliflower florets in olive oil and roast them on a baking sheet at 220C (200C fan-forced) for 30 minutes.
3. Heat a frying pan over high heat and add the olive oil. Season the lamb chops well with salt and pepper, then fry in batches for about 3 minutes each side, plus one minute standing on the fat cap, for medium. Drizzle with a little olive oil and rest for at least 2 minutes.
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Lamb With Cauliflower Recipes

LAMB WITH CAULIFLOWER

INDIAN LAMB CHOPS WIH CURRIED CAULIFLOWER

SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES

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