A very good Indian recipe based on one from Linda Fraser's, The Book of Curries & Indian Foods. I serve this with cooked basmati rice. NOTE: I included the recipe for HOT SPICE MIX because I didn't know the equivalent name for it; please do not add all of it to this dish! It only calls for 2 tablespoons.
Dry roast all ingredients in heavy skillet over medium heat 5 to 10 minutes, until browned, stirring constantly.
Cool completely, then grind to a fine powder in a coffee grinder, or in a Magic Bullet blender, or pestle and mortar.
Store up to 2 months in an airtight container.
LAMB DISH:.
Trim excess fat from lamb; cut into 1-inch cubes. Set aside.
In large heavy saucepan, heat oil. Add onions. Cook over medium heat 5 minutes, until soft, stirring frequently. Stir in gingerroot, garlic and 2 tablespoons of HOT SPICE MIX. Cook 1 minute. Add lamb; cook until browned all over.
Stir in stock and salt; bring to a boil. Cover and simmer 25 minutes.
Add cauliflowerets; cook another 5 to 10 minutes, until lamb and cauliflower are tender, stirring occasionally.
Sprinkle in Garam Masala and lime juice and stir gently.
Serve hot, garnished with lime slices.
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