Ingredients
- 2 pounds lamb loin
- 1 lemon juiced
- 1 medium onion sliced
- 6 cloves fresh garlic minced
- 4 scallions (reserve one for garnish) chopped
- 1 teaspoon madras curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon allspice
- 1 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 of a lime juiced
- 5 plum tomatoes quartered
- 1 can chickpeas (15 ounces) rinsed
- 1 can coconut milk (13 ounces)
- 2 cups hot tap water
- 1 head cauliflower florets removed and discard the hard core
- 3 tablespoons extra virgin olive oil
Instructions
- Clean the lamb - pour the lemon juice on the lamb and add cold tap water to cover the meat. Allow the lamb to sit in the lemon water for up to 1/2 hour.(Note: This process removes any gamy taste)
- In a large dutch oven pot, over medium flame, heat the oil.
- Add the onion and sauté for five minutes until translucent.Note: The onions should be opaque in color)
- Add the scallions and garlic. Cook for two minutes until fragrant.
- Add the spices - curry powder, turmeric, cumin, allspice, salt and black pepper. Stir to combine with the onion mixture. Cook for up to three minutes until fragrant.
- Add the lamb and lime juice. Stir and cook for up to five minutes to incorporate the spice mixture.
- Add the tomatoes and continue to cook until the tomatoes start to break-down - up to ten minutes.
- Add the chickpeas, coconut milk and water. Stir. Cover and bring to a boil. Lower the flame to low simmer and cook for two hours until the meat is fork tender.
- Add the cauliflower florets and stir to combine with the lamb. Turn off the flame and allow to sit for up to fifteen minutes to allow the cauliflower to tenderize.
- Plate and serve over rice if desired.
Notes
You can also add potatoes to this dish and cilantro.