Ingredients:
4 medium tomatoes 1 tbsp organic coconut oil or butter 1 bay leaf 5 green cardamom pods 1 large white onion, finely diced 700g extra lean diced lamb, diced 1 thumb-sized piece of fresh ginger, peeled and roughly chopped 8-10 garlic cloves, peeled and roughly chopped 1 tsp turmeric 2 tsps coriander powder 1 tsp garam masala 1 tsp sea salt flakes 3-4 green chillis, finely chopped 200ml cold fresh water 160g per person, cauliflower handful fresh coriander, finely chopped
SERVES 4

Method:
Fill a medium sized saucepan with water and bring to the boil. Remove from heat and carefully place the tomatoes in the pan (there should be enough water to cover the tomatoes).
In a large pan, gently melt the oil or butter. Add the bay leaf and cardamom pods and fry for 30 seconds. Add the onion and fry for around 4 minutes, until softened. Add the lamb, and fry for 4-5 minutes, stirring regularly.
In a blender, mix the ginger and garlic, with a dash of water. Add the mixture to the lamb, along with the spices, salt and chillis. Cook for several minutes, stirring regularly.
Remove the tomatoes from the pan and carefully peel off the skin. Place them in a bowl and mash them thoroughly. Add the tomatoes to the lamb. Bring to a boil then simmer for 10 minutes.
Add the water, bring to a boil, then cover and simmer for 45 minutes, stirring occasionally. If the curry looks dry, add a little more water.
Ten minutes before end of cooking time, bring a small saucepan of cold salted water and bring to the boil. Add the cauliflower and cook for 2 minutes then drain. Serve the curry garnished with coriander.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.