1 1/2 tbsp olive oil
500 g lamb mince
1 carrot, cut in to 1 cm pieces
1 1/2 cups cauliflower florets (about 2 cm)
1/2 medium brown onion, finely chopped
2 cloves garlic, finely chopped
2 tsp finely chopped ginger
3 tsp ground cumin
3 tsp ground coriander
2 tsp garam masala
1/2 cup coconut milk
1/2 cup water
1 1/2 cups long grain white rice
2 tbsp fresh coriander leaves
METHOD
* Heat 1 tablespoon oil in large saucepan over very high heat. Add the lamb
and brown well, breaking up large pieces with a wooden spoon. Remove to a sieve set over a bowl and allow to drain.
* Return pan to high heat and add remaining oil and carrot. Cook for about 3 minutes or until carrot begins to brown. Add cauliflower and cook for a further 3-5 minutes until cauliflower begins to brown.
season with salt and pepper.
* Add onion, garlic and ginger, cook for about 2 minutes. Reduce heat to medium then add cumin, coriander, garam masala and bay leaf and cook for a further 2 minutes, stirring constantly.
* Return lamb to pan and add coconut milk and water and simmer for about 10 minutes, scraping bottom of pan until liquid had reduced. Season to taste.
* Meanwhile, cook rice according to packet directions.
* To serve, divide rice between 4 serving bowls, spoon over lamb curry and garnish with fresh coriander.
ENJOY YOUR MEAL !!
(serves for 4 people)
the image below is an image downloaded from the internet
