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. ---------------------------------------------------------------------------
Nutrition
Ingredients
