Serving
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Lamb & Cauliflower Stew
Afghanistan   -   Qorma-e-Gul-e-Karam
Serves
Effort:
Sched:
DoAhead:  
3 main  
**
1-1/3 hr  
Most
This stew is popular in Afghanistan during the winter months. While Lamb is specified, Beef can be used just as well and costs a lot less. The photo specimen was made with beef, because that's what I had on hand.





10
1-1/4
5
1
6
1
1
2
2
1/4
1/2
1/4
2
oz
#
oz
cl
oz
t
t
t
T
t
t
t
c
Lamb Meat (1)
Cauliflower (2)  
Onion
Garlic
Tomato
Coriander Seed
Cumin Seed
Toor Dal (3)
Oil for frying
Turmeric
Salt
Pepper
Water
Prep   -   (12 min)
  1. Cut LAMB (or Beef) into about 1 inch cubes.
  2. Break CAULIFLOWER into moderate size florets. Smaller stems can be used by cutting into sticks about 1 inch long.
  3. Chop ONIONS fine.
  4. Crush GARLIC and chop small.
  5. Scald TOMATO in boiling water 1 minute, quench in cold water, peel and chop small.
  6. Grind Coriander and Cumin and mix with Toor Dal.
  7. Mix Turmeric, Salt and Pepper.
Run   -   (1 hr 10 min)
  1. In a spacious sauté pan heat Oil and fry Onions, stirring until just taking color.
  2. Stir in Lamb and fry stirring until lightly browned.
  3. Stir in Coriander mix for about 2 minutes.
  4. Stir in Garlic, Tomato, Turmeric mix and Water. Simmer until Lamb is tender, about 45 min.
  5. Stir in Cauliflower and simmer until it is just tender, about 10 minutes.
  6. Serve with plenty of Basmati rice or nan bread.
NOTES:
  1. Lamb Meat:   Weight is for boneless and with all excess fat removed. Beef can also be used.
  2. Cauliflower:   Weight is for head with leaves and most of the core removed.
  3. Toor Dal:   This is peeled and split pigeon peas, available in any Indian market, but yellow split peas can be used instead.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
nmm_lmbcauli1 101016 inet   -   www.clovegarden.com
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