Lamb and Cauliflower Curry

I was making lamb bone broth from a leftover lamb bone that I cooked on the weber over the weekend.  It smelt so incredible that on a whim I decided to make a curry with the lamb that was falling off the bone!


To make your bone broth please see my blog for directions and just use lamb instead of chicken. 

Serves 1
Once your broth and lamb is ready transfer it to a smaller pot, add in the following ingredients:
1 1/2 tsps Cumin
1 tsp Ground Coriander
1 tsp Tumeric
1/2 tsp Ground Ginger
1/4 tsp White Pepper 
Salt to taste, I use about 1 tsp.
1/2 cup Coconut cream
1/2 tin chopped tomatoes
1-2 cups Cauliflower florets, small pieces

Bring to the boil and then turn down the heat and simmer for 15-20 mins, the liquid should reduce.
Once ready serve with some fresh coriander! (I didn’t have any for photo)

*This was made super fast and without much thought or preparation, I’m sure some additional spices would make it even better like bay leaves (remember you remove the leaves before eating ;)), garam masala, cardomon, curry leaves etc..