Cauliflower and Lamb Curry [Dairy free, Gluten free, Grains free, Sugar free, Low Carb, Paleo]
Just when I think I may be all cauliflowered out, an old favourite pops up to entice me into cooking an authentic KwaZulu Natal curry! A delectable blend of powdered and whole spices in this authentic South African curry, deliver a full-bodied and delicious low carb veggie and meat protein combination.
Low carb cauliflower adds an amazing accompaniment to fresh lamb, as the picture illustrates. Gently cooked to perfection, this curry is another amazing recipe among the many cauliflower recipes on this website. While this recipe is different from my usual curry cooking methods, in that I braised the meats without powdered masala first, to allow the meat juices to blend with the onions and whole spices, it’s a method that works so well in cooking any meat protein, notably chicken too. No water (or as many include, liquid stock) was used in this recipe – I often don’t require any additional liquid when using this well tried and tested recipe.
While extra-virgin olive oil works well in this recipe, the combination of ghee and extra-virgin olive oil produces the taste factor in this delicious curry.
To enjoy as a full meal, I recommend you attempting previously blogged grainfree Naan bread and Roti recipes. Clicking on the link will take you to these equally amazing recipes. A crisp salad or home made Coriander Pesto complements this meal beautifully!
This is indeed an amazing tasting low carb and gluten-free curry for those who enjoy authentic Indian cuisine.
1kg lamb ( I favour meaty knuckle portions or lamb shoulder, or stewing lamb)
2 tblsp extra-virgin olive oil OR 1 tblsp ghee + 1 tblsp extra-virgin olive oil
2 bay leaves
1 cardamom pod
2 small cinnamon sticks
2 tsp fennel seeds
1½ tblsp garlic and ginger, ground / paste
1 large onion, grated or sliced
a few sprigs fresh curry leaves
2 tblsp masala (a mixture of pure spice blends available from Osmans’ Taj Mahal range)
2-3 medium tomato’s, grated or pulped
1 medium sized caulifower, large florets, stems discarded
Himalayan or Sea Salt to taste
Optional: 1-2 slivered fresh green chilli’s for extra pungency
Fresh chopped coriander for garnish
- Cut the lamb in desired size and rinse the lamb well. Drain in a colander and set aside.
- Break the cauliflower into florets, discarding the stems if preferred, rinse, drain in a colander and set aside too.
- Heat the oil of choice in a non-stick pot on medium-high stove top heat and add in the whole spices and bay leaves. When the seeds begin to splutter, add in the onion (green chilli) and curry leaves and stir fry until the onions are soft and translucent
- Then add in the ground garlic and ginger and mix well to combine.
- Now add in the lamb and salt and close the pot with its’ lid, turn down the stove top heat to a lower setting and allow the lamb to cook until it is well sauteed and the meat juices are released.
- Add in the masala and stir well to coat the meat and combine the spices.
- Now add in the tomato and allow the tomato to reduce, for about 10 minutes. You will notice a thick gravy/sauce develops.
- Now add the cauliflower florets and gently mix with the lamb gravy. Return the lid to the pot and cook until the cauliflower is tender but retains its form and does not disintegrate.
- Once cooked, discard the bay leaves [if you can find them 🙂 ] garnish the curry with fresh coriander and serve, on it’ own, with a fresh green salad, home made coriander pesto and / or or with grainfree naan bread or grainfree roti