Traditional Mauritian Lamb Curry with Cauliflower


I love cooking!

But then why not make your food the best it can be with a twist from the traditional Lamb Curry to a more revamped version of mine? My lovely and juicy Lamb Curry will certainly wow your guests away or even the children.I couldn’t think of any better way to get the children as well to tuck in because hey there is cauliflower as well.And children normally tend to go nayyy on the veggies. At mine it’s mostly the case with my siblings as they are always giving me heads when I place veggies on the table at lunch time or dinner time. However the most traditional way to make this curry is with fondant potatoes and peas. Yes very similar to yet another of our most traditional Chicken Masala Curry. I wanted to add a new touch to this dish and mostly because I didn’t know what to make from the cauliflower looking at me in the fridge. I grew tired of the usual Cauliflower Curry to be honest.

Lamb curry just like our Chicken Masala Curry is very fondly loved among our Mauritian community.And mostly on Sundays to celebrate love among the family around a table full of other side dishes.I like to serve mine with white fragrant basmati rice or even better,with some hot flatbreads. And oh mine some mango pickles to go along with and a crunchy fresh salad.I don’t think Sunday could be get any better than this. The best part is when you see all your loved ones sharing a laugh while all their fingers are tucked into their food. Food indeed binds everyone.Such is its beauty. Oh the childhood memories of back then definitely makes me hungry and more passionate about cooking.

Serves 5

Preparation time : 30 mins

Cooking time : 1 hour or so.

Ingredients for the Curry:

  • 1 cauliflower cut into florets
  • 500g of Lamb meat cut into chunks
  • 1 cup of green Peas
  • 2 cups of Potatoes cut in chunks
  • 3 cloves of Garlic
  • 2 tsp of Ginger paste
  • 2 cups of diced Tomatoes
  • 1 cup of diced Onions
  • 2-3 Green Chillies
  • 3 big tsp of Curry powder
  • 1 tsp of Cumin seeds
  • 1 tsp of Fenugreek seeds
  • 1/2 tsp of Turmeric powder
  • Curry leaves
  • Salt/Pepper
  • Vegetable oil

Ingredients for the Lamb Marinade :

  • 1 tsp of Soy sauce
  • 2-3 Dry Red Chillies
  • 2 cloves of Garlic
  • 2 tsp of Ginger paste
  • 1/2 a pressed Lemon juice
  • Thyme
  • Curry Leaves
  • 2 tsp of plain yogurt
  • Salt/Pepper



  • Start off by cutting your lamb into big chunks and marinating them with all the above mentioned ingredients.
  • Leave to rest for almost 2 hours before placing it on the gas to slow cook. Lamb is best appreciated when slow cooked because this is when it releases most of its flavours.
  • Next place your lamb on the gas along with 1 tsp of oil and 2 cups of water and seal your pressure cooker.
  • Place your pressure cooker on a low heat and let it all cook for some good 30 mins.
  • When your lamb is done,remove and leave to rest. (As shown in picture below)



  • Now in a hot pan,add 2 tsp of oil.
  • Throw in the Fenugreek seeds,Cumin seeds,Garlic/Ginger,Curry leaves,finely chopped Onions and the thyme.
  • Next add your dry Red chillies as well as 2-3 chopped green chillies.You can not add the green chillies if you are a mild to normal spice person.Or you can add more if you want to blow your senses.


  • After 10 mins the onions will start to turn into a light brown colour.
  • Add your diced tomatoes or even tomato paste,if you have tomato paste at home.
  • Give it a good stir and let it all simmer for around 10 mins more.


  • Now add you Curry powder and turmeric powder as well and give it all a good stir. It will give you a paste like curry.
  • Add your cauliflower florets followed by the potatoes chunks.
  • Cover and let it simmer for some 20 mins with 1/2 a liter of water.(As shown below)



  • After some good 20 mins, add your lamb and peas to the curry mix.
  • Again cover and let it simmer for some 15 mins more until the lamb has absorbed all the curry flavours and became tender soft.



And in about 1 hour, here it is! The most lovely and juicy delicious Lamb Curry you will ever have. I made hot parathas to serve along with some nice pickles as well.Which reminds me I should do a post on some of our most favourite pickles here in Mauritius. My siblings were almost licking their fingers after eating this curry and I couldn’t be any happier to see them having so much fun while eating.

Spicy food as well as turmeric is believed to provide so much benefits to our body. For examples, Turmeric dramatically improves the anti oxidant capacity in your body.And spices help lower your risk of tumours and also add an extra kick to losing the excess weight. However all should be consumed in proper moderation.

I would love to know the different types of Curry you like to make at yours.I mean how do you pair yours.Do you love your Lamb Curry solely with potatoes and peas.Or do you have some other ways to make a Lamb Curry.Always a great pleasure to be part of your rich culture.

Until my next post,take care.

And keep cooking!

20 thoughts on “Traditional Mauritian Lamb Curry with Cauliflower

      1. Awww thank you for such kind words love xx Yes we use almost similar spices but then there are so many that arent available here.Like the Chaat Masala.Or maybe there is,but I need to look for it lol. Our Garam Masala isnt a fragrant as yours though.I know we can make it from scratch but jst comparing to the things I had when I visited India some years back 🙂

        Liked by 1 person

      2. Yeah thats always true. Yeah making anything from scratch is always the best idea but sometimes it takes too long . Come visit Pakistan as well. You are always welcome to stay with us:)


    1. Hello there ☺ Oh definitely you can! If you don’t have a pressure cooker,another alternative could be to use a heavy based pan/pot and slow cooking it.That is,firstly browned your meat in 2tps of oil after having marinated it .Note: Add half pressed lemon juice to the marinade to ease the cooking and also to make the meat tender.Then add water,about double the level of your meat.Let it simmer in its own juices until tender soft in a low fire.Hope it helps👌😘 Thank you for following.Do email me a picture after you made yours..😍 Email address


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