Curried Lamb

• 3/4 cup long-grain rice
• 8 ounces boneless leg of lamb
• 12 ounces whole onion, or 11 ounces chopped ready-cut onion (2 1/4 to 2 1/2 cups)
• 1 teaspoon canola oil
• 1 medium head cauliflower, or 16 ounces cauliflower florets (6 cups)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon turmeric
• 18 to 1/4 teaspoon hot-pepper flakes
• 1 cup frozen peas
• 5 sprigs cilantro (1 tablespoon chopped)
• 18 teaspoon salt
• Freshly ground black pepper

1. Combine rice with 1 1/2 cups water, and bring to boil in heavy-bottomed pot.
2. Reduce heat, cover and simmer for 17 minutes.
3. Trim fat from meat, wash and dry.
4. Cut into bite-size pieces.
5. Chop whole onion.
6. Heat large nonstick pan until it is very hot.
7. Reduce heat to medium-high, and heat oil.
8. Add lamb and onion, and saute until meat is brown on all sides and onion begins to soften.
9. Wash cauliflower, and trim and discard core if using whole cauliflower.
10. Break into bite-size pieces, and add to pan along with cumin, coriander, fennel seeds, turmeric and hot-pepper flakes.
11. Stir to mix thoroughly.
12. Add 1/4 cup water, cover and simmer for 3 or 4 minutes, until cauliflower is almost tender.
13. Add the peas, and cook another minute or two.
14. Wash, dry and chop cilantro.
15. Season with salt and pepper, top with cilantro and serve with the rice.

longgrain rice, lamb, onion, canola oil, head cauliflower, ground cumin, ground coriander, fennel seeds, turmeric, hotpepper, frozen peas, cilantro, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3362 (may not work)