Lamb, Cauliflower & Potato with Tartan Sari Authentic Goan Spice
Awarded an OFPA Silver Medal, the judges praised the paste as "obviously made with love and care," noting its authenticity and honest chilli heat. Outstanding Food Editor Kathy Paterson says a dish made using this curry paste gets better with age - and if you can wait long enough, eating on the second or third day is optimal. Serve this lamb dish with flatbreads or rice and a good dollop of Tartan Sari Coconut & Coriander Chutney.
Serves 4
Ingredients
500g diced lamb shoulder
2 tablespoons oil
1 onion, thinly sliced
2 large cloves garlic, finely chopped
1 teaspoon Tartan Sari Authentic Goan Spice (Sorpotel Curry Paste)
1 ½ cups chicken stock
1 tablespoon malt vinegar
½ cup coconut milk or cream
Roasted cauliflower and potatoes
4 small-medium potatoes, scrubbed and cut into even-sized pieces
2 tablespoons oil
¼ cauliflower, broken into florets
Method
Heat the oven to 170°C.
Rub the lamb with one tablespoon oil and brown, in batches, in a hot pan. Transfer to an ovenproof dish. Add the remaining oil to the pan and reduce the temperature to low. Add the onion and cook until soft. Stir in the garlic and cook for a further minute. Add Goan spice and cook for a few seconds. Pour in the stock and bring up to the boil before pouring over the lamb. The liquid should just cover the lamb. Cover dish with its lid and put in the oven to cook for two hours until the lamb is very tender.
Remove from the oven and taste, adding salt, if needed. This will depend on your stock.
Keep warm – you can cover the dish in a clean towel to keep warm.
Increase the oven temperature to 220°C. Line a shallow oven tray with baking paper.
Put the potatoes in a bowl with one tablespoon oil and a little salt. Toss well then spread out on to the prepared tray. Put in the oven and roast for 10 minutes.
Put the cauliflower florets in the same bowl with the remaining oil and a little salt. Toss well then add to the potatoes. Roast for a further 20 minutes. The potatoes and cauliflower florets should be tender.
To serve, the lamb should be still hot, but if not, mix through the potatoes and cauliflower florets and return to the hot oven to heat through.
Remove and stir through the malt vinegar and coconut cream or milk. The malt vinegar helps to prevent the coconut milk from curdling and adds flavour.
Outstanding Expert Tip
You can add one teaspoon (or more to taste) of finely grated fresh ginger to the lamb. Add in with the garlic.