Lamb With Cauliflower

• HOT SPICE MIX
• 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
• LAMB DISH
• 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

1. MAKE HOT SPICE MIX:
2. Dry roast all ingredients in heavy skillet over medium heat 5 to 10 minutes, until browned, stirring constantly.
3. Cool completely, then grind to a fine powder in a coffee grinder, or in a Magic Bullet blender, or pestle and mortar.
4. Store up to 2 months in an airtight container.
5. LAMB DISH:
6. Trim excess fat from lamb; cut into 1-inch cubes. Set aside.
7. 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.
8. Stir in stock and salt; bring to a boil. Cover and simmer 25 minutes.
9. Add cauliflowerets; cook another 5 to 10 minutes, until lamb and cauliflower are tender, stirring occasionally.
10. Sprinkle in Garam Masala and lime juice and stir gently.
11. Serve hot, garnished with lime slices.

hot spice, cumin, red chilies, black peppercorns, cardamom seed, cinnamon sticks, black mustard seeds, black mustard seeds, fenugreek seeds, lamb dish, lean lamb, vegetable oil, onions, gingerroot, garlic, beef stock, salt, cauliflower, garam masala, lime juice, lime slice

Taken from www.food.com/recipe/lamb-with-cauliflower-356998 (may not work)