Lamb With Cauliflower Recipes

SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES

Slow Cooker Lamb Curry with Cauliflower, Peas, and Potatoes image

These lamb shanks are simmered in coconut milk and premade Thai seasoned stock, with tomatoes, red curry powder, peas, carrots, and potatoes. Serve with basmati rice.

Provided by Thedoctor Inthetardis Withrose

Categories World Cuisine Recipes Asian Thai

Time 6h10m

Yield 8

Number Of Ingredients 10

Ingredients

3 pounds lamb shanks, on the bone
1 (32 fluid ounce) container Thai culinary stock
1 (14 ounce) can unsweetened coconut milk
12 ounces fire-roasted tomatoes
1 tablespoon red curry powder
1 pinch red pepper flakes, or to taste
salt to taste
1 head cauliflower, chopped
3 medium red potatoes, quartered
1 cup frozen peas

Steps:

Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.
Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.

Nutrition Facts : Calories 371.4 calories, Carbohydrate 25.2 g, Cholesterol 66.9 mg, Fat 19.6 g, Fiber 5.7 g, Protein 25.7 g, SaturatedFat 12.8 g, Sodium 412.1 mg, Sugar 6.1 g

LAMB WITH CAULIFLOWER

Lamb With Cauliflower image

A very good Indian recipe based on one from Linda Fraser's, The Book of Curries & Indian Foods. I serve this with cooked basmati rice. NOTE: I included the recipe for HOT SPICE MIX because I didn't know the equivalent name for it; please do not add all of it to this dish! It only calls for 2 tablespoons.

Provided by mersaydees

Categories Lamb/Sheep

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup cumin seed
8 dried red chilies
1 tablespoon black peppercorns
1 tablespoon cardamom seed
3 inches cinnamon sticks, crushed
1 tablespoon black mustard seeds, plus
1 teaspoon black mustard seeds
1 tablespoon fenugreek seeds
1 1/2 lbs lean lamb
3 tablespoons vegetable oil
2 onions, finely chopped
1 inch fresh gingerroot, grated
4 garlic cloves, crushed
1 1/4 cups beef stock
salt
1 small cauliflower, cut into flowerets
1 teaspoon garam masala
2 teaspoons lime juice
lime slice, to garnish

Steps:

MAKE HOT SPICE MIX:.
Dry roast all ingredients in heavy skillet over medium heat 5 to 10 minutes, until browned, stirring constantly.
Cool completely, then grind to a fine powder in a coffee grinder, or in a Magic Bullet blender, or pestle and mortar.
Store up to 2 months in an airtight container.
LAMB DISH:.
Trim excess fat from lamb; cut into 1-inch cubes. Set aside.
In large heavy saucepan, heat oil. Add onions. Cook over medium heat 5 minutes, until soft, stirring frequently. Stir in gingerroot, garlic and 2 tablespoons of HOT SPICE MIX. Cook 1 minute. Add lamb; cook until browned all over.
Stir in stock and salt; bring to a boil. Cover and simmer 25 minutes.
Add cauliflowerets; cook another 5 to 10 minutes, until lamb and cauliflower are tender, stirring occasionally.
Sprinkle in Garam Masala and lime juice and stir gently.
Serve hot, garnished with lime slices.

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