Ingredients

• 1 lb. Lamb, cut into 1-in pieces (can be substituted with chicken, or shrimps)
• 3 cups cauliflower, cut into 1-in long pieces
• 1 cup fresh green peas
• 1 cup red bell pepper, cut into 1-in long strips
• 1 cup onions, sliced
• 2 cups lamb broth
• 1 cup yogurt
• 1 cup chopped tomatoes
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, finely grated
• 1 teaspoon fenugreek seeds
• 1 tablespoon cumin powder
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 3 tablespoons musturd oil for currying
• 2 bay leaves
• 5 cardamom pods, bruised
• 5 cloves
• 1 in. cinnamon stick
• Salt to taste
• 2 tablespoon musturd oil for browning lamb pieces
• 1 tablespoon cilantro, finely chopped, for garnish

Instructions

Salt and pepper lamb pieces. In a non-stick pan heat two tablespoons of musturd oil, brown lamb pieces, and set aside. Drain the oil, and heat 3 tablespoons of musturd oil, splitter fenugreek till it turns dark. Add whole spices, cardamom, bay leaves, cloves, and cinnamon stick. Fry for 30 sec. Add onions and sautee till light brown. Add turmeric, cumin, garlic, ginger, and chili powder. Stir for 1 min in low heat. Add cauliflower and red bell pepper to the onion mixture.

Stir-fry till wilting occurs. Transfer browned lamb pieces to the pan, mix well for 2 min. Add yogurt, tomatoes and broth to the lamb mixture. Bring the heat to low and stew the mixture until the lamb pieces are tender and the sauce has thickened up to the desired consistency, about 15 min. Do not overcook cauliflower. It should retain its structure intact. Add peas and cook for 5 more minutes in low heat. Garnish with chopped cilantro. Serve with roti, or rice.

Submitted by: Tulsi Regmi