Crying Tiger Indian Lamb Curry with Cauliflower Rice

Ingredients

• 600 g Lamb shoulder, trimmed and cut into 1‑inch cubes
• 600 g Cauliflower, riced
• 200 g Tomatoes, pureed
• 100 g Onion, finely chopped
• 3 Garlic cloves, minced
• 1 tbsp Fresh ginger, grated
• 2 tsp Garam masala
• 1 tsp Ground fenugreek
• 1 tsp Ground cumin
• ½ tsp Turmeric powder
• ½ tsp Red chili powder
• 100 g Greek yogurt, plain
• 2 tbsp Olive oil
• to taste Salt
• 2 tbsp Fresh cilantro, chopped (for garnish)(optional)

Instructions

1. 1

   Heat olive oil in a large heavy‑bottomed pot over medium heat. Add the chopped onion and sauté 5‑7 minutes until translucent.

2. 2

   Stir in garlic, ginger, turmeric, cumin, red chili powder, garam masala, and fenugreek; cook 1 minute until fragrant.

3. 3

   Add the lamb cubes, season with salt, and brown on all sides, about 5 minutes.

4. 4

   Pour in the tomato puree, bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

5. 5

   Stir in the Greek yogurt, mix well, and continue to simmer uncovered for another 5 minutes to thicken the sauce.

6. 6

   While the curry simmers, heat a separate skillet over medium‑high heat, add a splash of olive oil, and sauté the cauliflower rice for 5‑7 minutes until tender but still slightly crisp; season with salt.

7. 7

   Serve the lamb curry over a bed of cauliflower rice and garnish with chopped cilantro if desired.