1½ tbsp olive oil
500g boneless lean leg of lamb, cut into 2cm pieces
1 medium brown onion, finely chopped
2 cloves garlic, crushed
2 tsp finely grated fresh ginger
1 fresh long red chilli, finely chopped
2 tsp ground cumin
3 tsp ground coriander
1 tsp garam masala
400g can crushed tomatoes
400g butternut pumpkin, cut into 2cm pieces
300g cauliflower florets
Heat half the oil in a large saucepan over medium heat.
Cook lamb, in batches, stirring for 2 mins or until browned.
Remove from pan.
Heat remaining oil in pan.
Add onion, cook, stirring for 3 mins or until softened.
Add garlic, ginger, chilli and spices; cook, stirring, for 1 minute or until fragrant.
Add tomatoes, water and lamb to pan.
Bring to the boil, then reduce heat; simmer, covered, stirring occasionally, for 1 hour.
Add pumpkin and cauliflower; simmer, uncovered, for 10 mins or until lamb and vegetables are tender.
Garnish with coriander and serve with Indian flat bread and yogurt.