Lamb Curry with Cauliflower

This curry is super delish, full of spices, easy to prepare and tastes amazing as leftovers – the flavours enhance the longer you leave it!


Serves 6

Prep time: 25 mins Cooking time: 1 hour 25 mins



800g lamb, chopped into cubes

2 tablespoons butter/ghee/olive oil

2 brown onions, finely chopped

2 cloves garlic, crushed

5cm piece of ginger, grated

1 1/2 tsp ground turmeric

2 tsp ground cumin

3 tsp ground coriander

1/2 – 1 tsp chilli powder

2 tsp celtic salt

1 head cauliflower, chopped

425g can crushed tomatoes

2 tablespoons coconut cream

1 cup brown rice

To garnish: fresh coriander, pomegranate seeds and slivered almonds



  1. Heat the oil/butter in a large pot. Add the onion and cook, stirring frequently, over medium/high for 5 minutes until golden brown. Add the garlic and ginger and stir for another 2 minutes – careful not to burn
  2. Mix together the turmeric, cumin, coriander and chilli powder in a small bowl. Add 2 tablespoons water and stir to a smooth paste. Add to the pot and stir for 2 minutes – again careful not to burn
  3. Add the meat, a handful at a time, stirring well to coat the pieces. Make sure all the meat is well coated and brown. Add the cauliflower and mix through thoroughly
  4. Add the salt and the tomatoes. Bring to the boil, cover, reduce the heat to low. Simmer for 45-60 minutes until the lamb is tender. Stir in the coconut cream 30 minutes before the end of cooking time. Cook the rice so it’s ready once the lamb is
  5. Plate up the rice and lamb and top with a handful of chopped fresh coriander and about 1 tablespoon of slivered almonds and pomegranate seeds per person.

This keeps in the fridge for 3 days