Indian Lamb Curry with Cauli Rice & Papadums

Steps

1. Preheat oven to 180°C. Bring a medium pot of hot, salted tap water to the boil with a lid on. Prep cauli & cook rice. Add rice and cauliflower to pot of boiling water. Let water reduce to a rolling boil and cook rice and cauliflower for 12-15 minutes, or until both are tender. Drain well.
2. Prep veggies for curry.
3. Cook curry. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion for 4-5 minutes, until golden. Add ginger and curry spices and cook, stirring, for about 1 minute, until fragrant.
4. Add lamb, coconut milk, hot water measure, soy sauce and tomato sauce. Bring to a gentle simmer, then reduce heat to medium and cook for 5-6 minutes, until lamb is hot through and sauce is thickened and reduced. Stir through spinach until wilted. Season to taste.
5. Cook papadums & prep cucumber. While lamb cooks, place papadums directly on the oven racks, for 1-2 minutes, until golden and bubbly. Remove and set aside to crisp up. They colour quickly, so keep an eye on them to ensure they don’t burn. Let the kids watch as they bubble up! Set cucumber aside to serve.
6. Serve cauli rice with curry, papadums, cucumber and a pinch of garlic chilli blend.