LAMB & CAULIFLOWER CURRY

PREP + COOK TIME 30 MINUTES SERVES 4

1kg cauliflower, cut into small florets

1/4 cup (60g) ghee

800g lamb tenderloins, cut into

2cm pieces

1 1/2 tablespoons garam masala

2 teaspoons ground turmeric

1 large red onion, grated coarsely

4 cloves garlic, crushed

400g cherry tomatoes

2 tablespoons small fresh mint leaves steamed basmati rice and flatbread, to serve

1 lime, cut into wedges

MINT YOGHURT

1 cup (280g) Greek-style natural yoghurt

1/4 cup coarsely chopped fresh mint

1/4 cup (60ml) lime juice

1 Cook cauliflower in a saucepan of boiling water for 5 minutes or until almost tender. Drain; refresh under cold running water.

2 Meanwhile, heat half the ghee in a large saucepan over high heat. Cook lamb for 5 minutes or until browned; season with salt, remove from pan.

3 Reduce heat to medium. Add remaining ghee, spices, onion, garlic and tomatoes to pan; cook, stirring, for 5 minutes or until onion is soft.

4 Return lamb to pan with the cauliflower; stir to combine. Cook for 2 minutes or until heated through.

5 Meanwhile, make mint yoghurt.

6 Top curry with mint yoghurt and mint leaves. Serve with rice, flatbread and lime wedges.

MINT YOGHURT

Combine yoghurt, mint and juice in a small bowl. Season with salt.