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Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

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Warm cauliflower salad with yoghurt, mint and green chilli


"Aloo ghobi is a classic cauliflower and potato curry. This is our version," says D'Sylva. "The tangy, cooling flavour paired with the fried cauliflower is addictive."

You'll need

For deep-frying: vegetable oil 1 cauliflower (about 1kg), broken into florets 280 gm (1 cup) Indian-style yoghurt (see note) 1 cup (loosely packed) mint 1 green banana chilli, thinly sliced ½ tsp garam masala ¼ tsp dried mango powder (see note) ¼ tsp ground fenugreek

Method

  • 01
  • Heat oil in a large saucepan to 180C. Deep-fry cauliflower in batches until tender and dark golden (3-4 minutes). Drain on absorbent paper.
  • 02
  • Combine remaining ingredients in a bowl, season to taste with sea salt flakes, then add cauliflower and toss to combine well. Serve warm.

Note Indian-style yoghurt is slightly sweeter than regular yoghurt and is available from Indian grocers; or substitute plain yoghurt. Dried mango powder is available from Indian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2013

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