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750g lamb fillets, cut into strips
2 tbsp seasoned flour
2 tbsp oil
2 medium onions, slice thickly
1 clove garlic, crushed
1 tsp grated ginger
1 tbsp curry powder
1 tsp garam masala
1/2 tsp mustard seeds
300g cauliflower, cut into florets
2 celery sticks, sliced
1 cup beef stock
2 tbsp freshly chopped coriander
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Method :
Toss meat
lightly in flour; shake off excess. Heat half the oil in a heavy-based
frying pan. Cook meat quickly in small batches over medium-high heat until
well browned; drain on paper towels. Heat remaining oil in pan. Cook
onions for 2 minutes on medium heat until soft. Stir in the garlic,
ginger, curry powder, garam masala and mustard seeds. Cook for 2 minutes
or until fragrant. Add the cauliflower, celery and beef stock. Cover and
cook for 10 minutes. Stir in lamb strips and cook for a further 5 minutes,
uncovered, or until heated through.
Serves 4-6
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