22 Street Lane Nursery - Dish of the Month

June 2023 Dish of the Month Recipe

Lamb Masala with Rice

Ingredients: • 500g lamb mince • 1 large cauliflower • 1 large white onion • 2 red peppers • 1 garlic clove • 40g fresh ginger • 2 bay leaves

• 1 cardamom pod • 20g tomato purée • 2 tablespoons each of masala spice, turmeric and curry powder • 2 fresh tomatoes

• 2 tins of chopped tomatoes • 1 bunch of fresh coriander • Salt and pepper to taste • The juice of 1 lemon • 1 vegetable stock cube

Method: 1. Lightly fry off the lamb mince in a deep pan until browned, drain all the fat and set aside. 2. Slice the onions and roughly cut your cauliflower, ginger and garlic and add them to the pan with the mince. (Here, you can add any additional vegetables if you prefer) and until golden. Add all the dry spices and the fresh ginger. (Save the coriander for the end.) 3. Continue to cook the vegetables and lamb with nice caramelisation making sure you don’t burn the pan, then add your chopped tomatoes. Turn it down to low heat and simmer for around 30 minutes. Add a little water and your vegetable stock cube. 4. Taste your curry and ensure it is nicely seasoned with the spices and salt and pepper. Finish the curry with finely diced fresh coriander and lemon juice. Add any additional garnishes you want to. This dish is best served with rice or warm chapatis. 5. This recipe can also be used with 750g of diced lamb, just ensure you cook it for a longer period until the meat becomes soft.