Ingredients

• 1 1/2 tbsp Olive Oil
• 500 gColes Brand Lamb Mince
• 1Carrot, cut into 1cm pieces
• 1 1/2 cups Cauliflower Florets (about 2cm)
• 1/2medium Brown Onion, finely chopped
• 2 cloves Garlic, finely chopped
• 2 tspGinger, finely chopped
• 3 tspMasterfoods Ground Cumin
• 3 tspMasterfoods Ground Coriander
• 2 tspMasterfoods Garam Masala
• 1Hoyts Bay Leaf (Spencers Bay Leaf in WA)
• 1/2 cupTCC Coconut Milk
• 1/2 cupWater
• 1 1/2 cupsColes Brand Long Grain White Rice
• 2 tbspFresh Coriander Leaves

Method

• Heat 1 tablespoon oil in large saucepan over very high heat. Add the lamb and brown well, breaking up large pieces with a wooden spoon. Remove to a sieve set over a bowl and allow to drain.
• Return pan to high heat and add remaining oil and carrot. Cook for about 3 minutes or until carrot begins to brown. Add cauliflower and cook for a further 3-5 minutes until cauliflower begins to brown. Season with salt and pepper.
• Add onion, garlic and ginger, cook for about 2 minutes. Reduce heat to medium then add cumin, coriander, garam masala and bay leaf and cook for a further 2 minutes, stirring constantly.
• Return lamb to pan and add coconut milk and water and simmer for about 10 minutes, scraping bottom of pan until liquid has reduced. Season to taste.
• Meanwhile, cook rice according to packet directions
• To serve, divide rice between 4 serving bowls, spoon over lamb curry and garnish with fresh coriander.