1. Trim excess fat from lamb and cut into 2.5 cm (1 in) cubes. Set aside.
2. Heat oil in a large heavy-based pan and add onions.
3. Fry over a medium heat for 5 minutes, stirring frequently, until soft.
4. Stir in ginger, garlic and hot spice mix and fry for 1 minute.
5. Add lamb and fry until browned all over.
6. Stir in stock, season with salt and bring to the boil, then simmer, covered, for 25 minutes.
7. Add cauliflower and cook for a further 5-10 minutes, stirring occasionally, until lamb and cauliflower are tender.
8. Sprinkle in garam masala and lime juice and stir gently.
Serve the lamb hot, garnished with thin lime slices.

Serves 4.