2 tbsp vegetable oil
2 tbsp natural unsweetened yoghurt
500g diced lamb
2 tsp sea salt
1 brown onion
handful fresh coriander
½ tsp coriander seeds
½ tsp cumin seeds
4 cloves garlic
1 tsp tomato paste
½ tsp turmeric
1 tsp chilli powder
1 tsp garam masala
1 tsp butter
¼ cauliflower, coarsely chopped
¼ tsp turmeric
½ tsp salt
1 tsp lemon juice
Melt the butter in a saucepan. Add the cauliflower and turmeric and saute for two minutes. Add the cream and cook while occasionally stirring for 10 minutes until cauliflower is tender and until the mixture thickens. Add the salt and lemon juice and let it cool down. Blend to a fine puree.
Bring it together:
Saute the onion until golden brown. Use a blender to blitz all of the paste ingredients to a fine paste.
Heat the vegetable oil in a oven-proof casserole dish. Add the spice paste and saute on medium heat for five minutes until the oil starts separating.
Add the yoghurt and saute for another minute.
Add the lamb and saute for two minutes.
Add the salt and a cup of water and place in the oven, covered, at about 160C to 170C for at least two hours, until the lamb is tender and shreds easily. Check every half hour and, if necessary, add more water. If you have a pressure cooker, cook the curry for at least 20 minutes, then remove the lid and cook until the sauce thickens.
Shred the lamb in the sauce and mix thoroughly.
To serve, smear the cauliflower puree (see recipe below) on a plate. Add the shredded lamb and put roasted pappadoms on the side. Garnish with pea sprouts.