However, I've not given up. Looking in the freezer I found some lamb. Mrs VegBox was due to be out. Which meant I was allowed to cook said lamb. Looking at the remains ok this week's VegBox, I found a cauliflower. Cauliflower and Lamb. Sorted. A quick google, clicking through on the top link and I found a recipe - which added things to a 'standard bhuna sauce'; I've little idea what one of those really is. So I just thought sod it and made it up myself.
Starting with the sauce:
- 1 really big onion very finely chopped (I wanted the onion lumps not to be noticeable in the sauce) and fried in oil slowly
- 4 big cloves of garlic thinly sliced (however you want really, but I was just playing with my nice new big knife)
- 4 red chillies; well you want a little life in it don't you
- 2 tea spoons of lazy ginger (still from the free stuff I got), which was one of only two bits I used from the recipe I'd google-d
- I cut the cauliflower into florets and boiled that in water for 15 minutes until it had started to go soft
- I'd also found a Kohl Rabi; regular readers will know these aren't my favourite. so in an effort for this to add body to the sauce, I grated it
- I then put the everything together along with a tin of chopped tomatoes to simmer together. There was a bit too much vegetable, so I topped up with water, and a squeeze of tomato puree
- I then floured the lamb, fried it jam-hot to seal and dropped that in too
- I simmered the whole lot for 20 minutes before I tasted. And it was it was hot-spicy, but lacking depth as they might say on MasterChef. I then remembered a 2nd thing from the googled recipe; which was to add some Garam Masala add the end. Et voila; super-duper starship trouper!
I can't say that grating some Kohl Rabi in it worked; it was still noticeable. However it certainly didn't make anything any worse; so this was a success in using something up at least.
It was so good, I may even repeat this the next time I'm allowed to cook lamb!
