We've lightened things up here by using cauliflower rice instead of basmati. The currants soaked in vinegar are the ideal foil to the richness of the lamb.
- 1 tbsp garam masala
- 2 garlic cloves, finely grated
- 2 tbsp vegetable oil
- 4 lamb rumps (about 200gm each), at room temperature
- 80 ml rice wine vinegar (⅓ cup)
- 600 gm cauliflower, coarsely chopped
- 1 tbsp vegetable oil
- 1 golden shallot, finely chopped
- 5 gm ginger, finely grated (1cm piece)
- 1 garlic clove, finely chopped
- 1 sprig fresh curry leaves
- 1 tsp ground turmeric
- 3 tsp nigella seeds
- 55 gm currants (⅓ cup)
- 80 gm roasted almonds (½ cup)
- 1 cup coriander, coarsely chopped
- 1Preheat oven to 200C. Combine garam masala, garlic and half the oil in a large bowl, season to taste, add lamb and massage to coat well. Heat remaining oil in a large frying pan over high heat, add lamb and fry until well browned all over (3-4 minutes). Transfer to a baking tray and roast until medium-rare or internal temperature reaches 58C on a meat thermometer (10-12 minutes). Cover loosely with foil and rest for 5-10 minutes.
- 2For cauliflower rice, bring vinegar to the boil, add currants and remove from heat. Process cauliflower in a food processor until very finely chopped. Heat oil in a large frying pan over high heat, add shallot, ginger, garlic and curry leaves, and sauté until tender (2-3 minutes). Add turmeric and nigella seeds, stir until fragrant, then add cauliflower and stir until tender (2-3 minutes). Strain currants, add to pan along with roasted almonds and coriander, season to taste. Top cauliflower rice with sliced lamb, scatter with coriander and serve with yoghurt.