Indian Lamb Curry with Cauliflower Rice

Ingredients

• 500 g Lamb shoulder, cubed
• 500 g Cauliflower, riced
• 1 Onion, finely chopped
• 3 Garlic cloves, minced
• 1 tbsp Ginger, minced
• 150 ml Tomato puree
• 200 ml Coconut milk
• 1 tsp Garam masala
• 0.5 tsp Turmeric powder
• 1 tsp Coriander powder
• 0.5 tsp Red chili powder
• 2 tbsp Olive oil
• 1 tsp Salt

Instructions

1. 1

   Heat olive oil in a heavy pot over medium heat, add onion and sauté until golden.

2. 2

   Add garlic, ginger, and all spices; toast for 2 minutes.

3. 3

   Stir in lamb cubes, brown on all sides.

4. 4

   Pour tomato puree and coconut milk, bring to a simmer, cover and cook low heat for 70 minutes, stirring occasionally.

5. 5

   While curry simmers, pulse cauliflower florets in a food processor until rice‑like, then sauté in a separate pan with a splash of oil for 5 minutes.

6. 6

   Season cauliflower rice with salt, serve lamb curry over it.