22 Street Lane Nursery - Dish of the Month

June 2018 Dish of the Month Recipe

Lamb And Cauliflower Curry with Rice and Peas

Ingredients: • 250g of Diced Lamb • 1 tbsp of olive oil

• 1 Diced Large White Onion • 1 carrot, cut into 1cm pieces • 1 Cauliflower cut into florets (2cm) • 4 cloves of Garlic • 1 tsp of Ginger

• 2 tsp of Ground Cumin • 2 tsp of Garam Masala • 1 Tin of Chopped Tomatoes • Fresh Coriander • 1/2 a Tin of Coconut Milk • Basmati Rice • 1 tsp of Turmeric • 100g of Garden peas

Method: 1. Heat 1 tablespoon of oil in a large saucepan over a very high heat. 2. Add the lamb, onion, carrots and garlic stirring well until the lamb is golden brown. 3. Add chopped tomatoes allowing the mix to boil. 4. Add the Cumin, Garam Masala and a pinch of salt and pepper. 5. Reduce the heat allowing the curry to simmer, leave for 1 hour 30 minutes, stirring frequently. 6. Add the 1/2 tin of coconut milk. 7. Add the cauliflower florets, again leave to simmer for approximately 25 minutes. 8. Whilst the lamb is simmering boil a pan of water with the turmeric in. Boil the rice until soft. 9. Drain the rice and add the garden peas, stir and season to taste... 10. Add the fresh coriander to the curry just before serving.